Chickpea Pasta Recipe
Chickpea Pasta Recipe
Table of Contents
Chickpea Pasta Recipe
This Chickpea Pasta Recipe is a healthy and flavorful option for pasta lovers. Packed with protein and fiber, this gluten-free dish is perfect for a quick weeknight dinner or a delightful meal prep. Enjoy a satisfying and nutritious bowl of pasta that’s easy to make.
Ingredients
- 8 oz chickpea pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, fresh
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Tomatoes: Add the cherry tomatoes to the skillet. Cook for about 3-4 minutes until they begin to soften.
- Incorporate Spinach: Add fresh spinach and dried oregano to the skillet. Cook for another 2-3 minutes until the spinach wilts.
- Combine: Add the cooked chickpea pasta to the skillet. Toss everything together and season with salt and pepper to taste.
- Serve: Divide the pasta among plates, top with grated Parmesan cheese and fresh basil if desired. Serve immediately.
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Chickpea Pasta Recipe
This Chickpea Pasta Recipe is a healthy and flavorful option for pasta lovers. Packed with protein and fiber, this gluten-free dish is perfect for a quick weeknight dinner or a delightful meal prep. Enjoy a satisfying and nutritious bowl of pasta that’s easy to make.
Ingredients
- 8 oz chickpea pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup spinach fresh
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese optional
- Fresh basil for garnish optional
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Tomatoes: Add the cherry tomatoes to the skillet. Cook for about 3-4 minutes until they begin to soften.
- Incorporate Spinach: Add fresh spinach and dried oregano to the skillet. Cook for another 2-3 minutes until the spinach wilts.
- Combine: Add the cooked chickpea pasta to the skillet. Toss everything together and season with salt and pepper to taste.
- Serve: Divide the pasta among plates, top with grated Parmesan cheese and fresh basil if desired. Serve immediately.
Notes
- Gluten-Free Option: This recipe is naturally gluten-free, perfect for those with dietary restrictions.
- Add Protein: For extra protein, consider adding grilled chicken or shrimp.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
