Shells With Spinach and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Prepare pasta according to package directions; drain.
Meanwhile, heat a large skillet over medium-high heat. Add oil and and when hot, but not smoking, add onion, carrot, garlic and red pepper flakes. Sauté until fragrant and just tender, about 3 minutes. Stir in chickpeas, spinach, water, parsley, tomato paste, salt and pepper. Bring to a boil, reduce heat and simmer until pasta is done.
Add pasta to pan. Gently toss until evenly coated. Serve immediately garnished with Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user RADHA02215.
8 ounces medium-sized pasta shells2 tablespoons extra virgin olive oil1 onion, peeled and finely chopped1 large carrot, peeled and diced1 clove garlic, peeled and minced1/4 teaspoon crushed red pepper flakes1 can (15-oz.) chickpeas, drained1 bunch spinach, washed stemmed and chopped1 cup water2 tablespoons chopped fresh parsley2 teaspoons tomato paste1/2 teaspoon salt1/4 teaspoon ground black pepper1 cup grated Parmesan cheese
Prepare pasta according to package directions; drain.
Meanwhile, heat a large skillet over medium-high heat. Add oil and and when hot, but not smoking, add onion, carrot, garlic and red pepper flakes. Sauté until fragrant and just tender, about 3 minutes. Stir in chickpeas, spinach, water, parsley, tomato paste, salt and pepper. Bring to a boil, reduce heat and simmer until pasta is done.
Add pasta to pan. Gently toss until evenly coated. Serve immediately garnished with Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user RADHA02215.
Nutritional Info Amount Per Serving
- Calories: 350.6
- Total Fat: 10.8 g
- Cholesterol: 22.4 mg
- Sodium: 954.6 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 8.9 g
- Protein: 14.5 g
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