As much as I love pasta, we don’t eat more than a few times a month. But sometimes you get a craving for it and just need a nice big plate full of it. During the summer I love it as a salad, mixed with beans, feta, and spinach. The lemon, garlic and olive oil really make this dish. Especially if you use a flavored oil.
This is great hot or cold and we ate this for dinner one night and each had 2 lunches out of it. Cook once and eat for a few days. My favorite time saver.
Pasta with Spinach, Chickpeas and Feta
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Keywords: entree vegetarian
6030554Ingredients (Serves 4)
- 8 cups baby spinach
- 1 box whole wheat pasta, cooked
- 1 cup (4 ounces) crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 small lemon
- 2 cans chickpeas, rinsed and drained
- 4 garlic cloves, crushed
- Salt/Pepper
Instructions
Combine all the ingredients in a large bowl and stir together.
Serve hot or cold.
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