Pasta with Spinach and Beans
Say "hasta la pasta" to marinara sauce. Add some zazz and some extra vitamins like A, B & C by stirring in spinach. And chickpeas pack a protein & fiber punch. (Health bonus if you use whole wheat pasta!)
- ½ (16-oz) box pasta, your family's favorite shape
- 1 tbsp extra virgin olive oil
- 1 tsp bottled minced garlic
- 1 (10-oz) package frozen chopped spinach, thawed
- 1 (14½-oz) can diced tomatoes
- 1 (16-oz) can chickpeas, rinsed and drained
- ½ (8 oz) jar oil-packed sun-dried tomatoes, drained, snipped with scissors
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- Grated Parmesan cheese, optional for serving
In a large pot of lightly salted boiling water, cook the pasta according to the package directions.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil and sauté the garlic for about 1 minute.
Add the spinach, tomatoes, chickpeas, sun-dried tomatoes, oregano, salt and pepper, stirring well to mix. Turn the heat to low and cook for 10 minutes, stirring occasionally.
Drain the pasta and place in a serving bowl.
Stir in the spinach mixture, and serve. Top with Parmesan cheese, if desired.
- Sun-dried tomatoes pack a big flavor in a small bite. Look for the julienne strips to save the extra step of chopping.
- If you don't have sun-dried tomatoes packed in oil, the regular dried tomatoes will work fine. Just place about ¼ cup of the dried tomatoes in a small bowl with about 2 or 3 tablespoons of boiling water. Let sit for about 10 minutes, drain any excess water, then proceed with the recipe.
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