CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
SUKI'S SPINACH AND FETA PASTA
Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.
Provided by Anonymous
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g
SPINACH AND FETA PASTA
An all time favorite of mine, I got this recipe from Allrecipes posted by Suki. It's fast and easy to make and tastes fantastic. Crusty rolls for mopping up the juices is all that's needed to finish the meal. I use lots more of the red pepper flakes to add zing and probably more feta as well since it's my favorite cheese. It's a real filling dinner for those nights when we want to eat vegetarian and DH requests this one frequently.
Provided by Cher Jewhurst
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
- Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
TUNA SPINACH PASTA
A lovely mix of tuna, spinach and pasta. Served hot, this makes a great late night supper. Great cold, too!
Provided by Beanwean
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in large pot according to package directions. Meanwhile, drain tuna, set aside. Mince garlic, set aside.
- When pasta is done, drain and set aside. Reduce heat to medium. In same pot, add olive oil. Add garlic. Saute garlic over medium-low heat, stirring frequently until garlic takes on color. When garlic is colored to a medium golden brown, add spinach. Lid pot and reduce heat, stirring occasionally. When spinach is shiny and wilted, add tuna. Stir. Lid and let simmer for one minute. Add pasta, stir. Lid again, let simmer one minute. Add breadcrumbs, stir, lid for one minute. Add cheese, stir and serve.
Nutrition Facts : Calories 591, Fat 16.2, SaturatedFat 3, Cholesterol 17.2, Sodium 471.3, Carbohydrate 70, Fiber 4.5, Sugar 2.9, Protein 39.6
PASTA WITH SPINACH, CHICKPEAS, TUNA, AND FETA
This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.
Provided by Gingernut
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to instructions.
- Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
- Combine all other ingredients in a large serving bowl, stirring to combine.
- Pour pasta and spinach into bowl, mix thoroughly.
Nutrition Facts : Calories 536.4, Fat 14.2, SaturatedFat 4, Cholesterol 42.8, Sodium 759.5, Carbohydrate 72.3, Fiber 5.1, Sugar 0.9, Protein 33.7
PASTA SALAD WITH SPINACH AND TUNA
Couldn't find something for lunch and just threw it together. I will definitely make this again and serve it as a side. If you like all the ingredients - then try it!
Provided by Golden Sunflower
Categories Penne
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions.
- Chop and rinse spinach.
- Drain pasta and place in a large bowl.
- Add remaining ingredients while pasta is still hot - salt and pepper to taste.
- Chill for about an hour. Remove and taste - adjust seasoning accordingly.
- Enjoy!
Nutrition Facts : Calories 404.6, Fat 15.2, SaturatedFat 4.1, Cholesterol 27.9, Sodium 349.6, Carbohydrate 46.9, Fiber 6.6, Sugar 0.4, Protein 20.5
BASIL PASTA WITH TUNA, CHICKPEAS, AND PESTO.
A simple and nutritious gourmet-style dinner. Easy to prepare, and a delicious mix of flavors, this is sure to please. You can use any type of whole wheat pasta but we prefer to use basil pasta. Pair it with a great white wine and you've got a classic romantic dinner at home.
Provided by Chef_Indulge
Categories One Dish Meal
Time 20m
Yield 3 , 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta and drain.
- Return pasta to pot, add olive oil and mix to keep the noodles from sticking.
- Toss noodles with pesto, tuna, and chickpeas until combined and warm.
- Season with black pepper, kosher salt and parmesean cheese.
Nutrition Facts : Calories 594.5, Fat 18.5, SaturatedFat 5.1, Cholesterol 36.2, Sodium 1104.1, Carbohydrate 76.2, Fiber 3.7, Sugar 0.1, Protein 34.8
CHICKPEA, SPINACH, FETA, AND PEPITA TACOS
Steps:
- Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
- Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
- Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.
- Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.
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