Ingredients

Scale

8 oz (225g) pasta (penne or fusilli)
1 can (15 oz/425g) chickpeas, drained and rinsed
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups chopped tomatoes (canned or fresh)
1 cup baby spinach
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Pinch of red pepper flakes (optional)

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Instructions

Cook pasta according to package instructions until al dente
Sauté onion in olive oil in a large pan until softened
Add garlic and cook for 1 minute, stirring
Stir in tomatoes, chickpeas, oregano, salt, pepper, and red pepper flakes
Simmer for 5-7 minutes until sauce thickens
Add spinach and wilt (1-2 minutes)
Toss cooked pasta with the mixture and lemon juice
Garnish with basil, parsley, and extra lemon juice

Notes

Use gluten-free pasta if needed
Chickpeas add natural creaminess; no dairy required
Can substitute canned tomato sauce (check for no added salt)
Leftovers keep well in the fridge for 3 days

Author: Mark
Prep Time: 15
Cook Time: 25
Category: Mediterranean Table
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 400mg
Fat: 12g
Saturated Fat: 1.5g
Carbohydrates: 65g
Fiber: 10g
Protein: 18g
Cholesterol: 0mg