We had this for dinner tonight and I was very happy with it. Vegetarian and quick to make – no draining and only one pot to get dirty!
Spinach and Chickpea Pasta
1 14.5-ounce cans diced tomatoes, undrained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup water
2 cups whole wheat penne pasta (about 6.5 ounces)
1 tsp Italian herb blend
1/4 tsp diced dried garlic (or 1 clove diced)
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper
6-ounce bag baby spinach
1 cup Italian blend 4 cheese grated cheese (mozzarella, cheddar, provolone, asiago)
1/4 cup grated Parmesan cheese
In a large non-stick skillet add everything through the seasonings, Bring to a boil, lower the heat to medium low and cover tightly. Cook for time on pasta package (mine was 10 minutes). Stir every couple of minutes.
Add the spinach on top and cover tightly, let wilt for 2 minutes. Turn off the heat, stir the spinach in, toss with the cheeses and serve immediately.
Serves 3 to 4.