Pasta with Chickpeas, Tomato, and Spinach
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Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 8 ounces whole wheat pasta (rotini or shells)
- 1 onion, diced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1/2 teaspoon rosemary, dried
- 1 15-ounce can chickpeas, low sodium, drained and rinsed
- 1 14.5-ounce can diced tomatoes, low sodium
- 2 cups spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup Parmesan cheese, grated
Directions
- Cook pasta according to package directions. Just before draining, reserve 1 ½ cups of the pasta water. Drain the pasta and set aside.
- Meanwhile, heat oil in a skillet over medium-low heat.
- Add the garlic, onion, carrots, celery, and rosemary and cook until the garlic is golden, about 15 minutes.
- Add the chickpeas and using the fork, lightly mash half of them. Add the reserved pasta water and tomatoes and cook 10 minutes.
- Add the pasta and spinach to the skillet mixture and cook until the spinach is tender and most of the liquid has been absorbed by the pasta, about 10 minutes. Add the red pepper flakes, if desired.
- Mix well and serve immediately, garnished with Parmesan cheese.
Recipe Tips
Use your favorite pasta in this recipe.
Nutrition Facts
Pasta with Chickpeas, Tomato, and Spinach
Amount Per Serving (2 cups eachg)
Calories 292
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 434mg
18%
Potassium 952mg
27%
Total Carbohydrates 44g
15%
Dietary Fiber 12g
48%
Sugars 8g
Protein 15g
30%
Vitamin A
242%
Vitamin C
42%
Vitamin D0%
Calcium
21%
Iron
35%
* Percent Daily Values are based on a 2000 calorie diet.
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