Penne with Spinach and Chick Peas in Garlic Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 549.0
  • Total Fat: 16.2 g
  • Cholesterol: 4.9 mg
  • Sodium: 305.9 mg
  • Total Carbs: 86.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 24.2 g

View full nutritional breakdown of Penne with Spinach and Chick Peas in Garlic Sauce calories by ingredient
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Number of Servings: 4


    Spinach, frozen, 1 package (10 oz) yields
    Olive Oil, .2 cup
    *Minced Garlic, 6 serving
    *Crushed Red Pepper Flakes, .25 tsp
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
    *Chick Peas, 1.75 cup
    Salt, .25 tsp
    Parmesan Cheese, grated, .25 cup
    *Penne pasta - cooked, 4.5 cup


1. Clean the fresh spinach and discard the stems. Place the spinach in a large skillet with just the water that clings to it, cover, and cook over medium heat just until wilted, about 5 minutes. Drain, cool, then squeeze dry with your hands. (If you are using frozen spinach, just squeeze out all the moisture with your hands.) Set aside.

2. Bring a 6-qt pot of water to a boil and add the penne. Cook until al dente, 12 to 15 minutes.

3. Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chick peas and cook 2 minutes more. Add the spinach, salt, and 1/4 c of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.

4. When the pasta is done, drain it thoroughly in a colander. Return it to the pot or put it in a large serving bowl. Spoon on the sauce and toss well. Sprinkle on the Parmesan cheese, toss again, and serve with additional cheese to pass at the table.

Makes 4 servings.

TAGS:  Vegetarian Meals |

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