Penne with Spinach and Chickpeas in Garlic Sauce
- Number of Servings: 4
Ingredients
1 10-oz. Package frozen spinach, thawed and excess moisture squeezed out! pound whole wheat penne pasta!/3 cup olive oil6 garlic cloves, minced1/4 tsp. crushed red pepper flakes2 medium tomatoes, seeded and cut into small dice2 cups cooked chickpeas1/4 tsp. salt1/4 cup grated Parmesan cheese
1. Squeeze moisture from spinach with hands. Set aside.
Cook pasta until al dente, following directions on box.
2. Meanwhile, make the sauce. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chickpeas and cook 2 minutes more. Add the spinach, salt, and 1/4 cup of the boiling pasta water and stir well.Cook until heated through, about 3 minutes.
3. When the pasta is done, drain thoroughly. Return to the pot. Add the sauce and toss well. Sprinkle on the cheese and toss again.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISWESTROM.
Cook pasta until al dente, following directions on box.
2. Meanwhile, make the sauce. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chickpeas and cook 2 minutes more. Add the spinach, salt, and 1/4 cup of the boiling pasta water and stir well.Cook until heated through, about 3 minutes.
3. When the pasta is done, drain thoroughly. Return to the pot. Add the sauce and toss well. Sprinkle on the cheese and toss again.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISWESTROM.
Nutritional Info Amount Per Serving
- Calories: 566.7
- Total Fat: 7.6 g
- Cholesterol: 4.9 mg
- Sodium: 663.0 mg
- Total Carbs: 116.7 g
- Dietary Fiber: 19.8 g
- Protein: 25.1 g
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