Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 312.3
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 192.0 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 8.6 g
- Protein: 8.9 g
View full nutritional breakdown of Penne with Spinach and Chickpeas in Garlic Sauce calories by ingredient
Penne with Spinach and Chickpeas in Garlic Sauce
Submitted by: ELEMARIntroduction
My friend Kirsten says that even if you don't like spinach, you will love this dish. Personally, I don't like cooked spinach at all, but I must agree with her that this is GOOD! My friend Kirsten says that even if you don't like spinach, you will love this dish. Personally, I don't like cooked spinach at all, but I must agree with her that this is GOOD!Number of Servings: 8
Ingredients
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1 10-oz. package loose fresh spinach or 1 10-oz pkg frozen chopped spinach, thawed and drained
16 oz. whole wheat pasta
1/3 C olive oil
6 garlic cloves (can use less if you want to)
1/4 tsp crushed red pepper flakes
2 med tomatoes, diced small
1 15-oz can of chickpeas, drained but not rinsed
Directions
If using fresh spinach: clean, discard stems, chop (if largeish leaves). If using frozen spinach, thaw completely and drain extra water.
Bring a large pot of water to a boil and add the pasta. Cook to your liking. Do not drain. You'll need 1/3 cup of pasta water for the sauce!
Sauce:
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. (Don't let the garlic burn!)
Next add the tomatoes and chickpeas and cook 2-3 minutes more.
Next, throw in the chopped spinach and 1/3 cup of the boiling pasta water, and stir well.
To make sure you don't over-cook the spinach, take the pan off the heat as soon as you stir it and the water into the chickpea/tomato mixture. The spinach will cook on its own, and be much fresher & bright green.
When the pasta is done, drain it thoroughly. Put it back in the pot, or a large serving bowl. Pour the sauce over it, and toss well. Sprinkle on Parmesan, and toss again, or just add it to our individual plates at the table.
NOTE: This dish tastes best well-salted, but you can add the salt as you wish. I add a ridiculous amount of salt.
Number of Servings: 8
Recipe submitted by SparkPeople user ELEMAR.
Bring a large pot of water to a boil and add the pasta. Cook to your liking. Do not drain. You'll need 1/3 cup of pasta water for the sauce!
Sauce:
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. (Don't let the garlic burn!)
Next add the tomatoes and chickpeas and cook 2-3 minutes more.
Next, throw in the chopped spinach and 1/3 cup of the boiling pasta water, and stir well.
To make sure you don't over-cook the spinach, take the pan off the heat as soon as you stir it and the water into the chickpea/tomato mixture. The spinach will cook on its own, and be much fresher & bright green.
When the pasta is done, drain it thoroughly. Put it back in the pot, or a large serving bowl. Pour the sauce over it, and toss well. Sprinkle on Parmesan, and toss again, or just add it to our individual plates at the table.
NOTE: This dish tastes best well-salted, but you can add the salt as you wish. I add a ridiculous amount of salt.
Number of Servings: 8
Recipe submitted by SparkPeople user ELEMAR.
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Incredible!
