Pasta With Spinach, Chickpeas, Tuna, and Feta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
4 cups coarsely chopped spinach |
250 g whole wheat pasta (i use wholemeal spirals) |
60 g feta cheese, crumbled (i prefer goat or sheep feta) |
2 tablespoons olive oil |
2 tablespoons fresh lemon juice |
salt and pepper, to taste |
1 (400 g) can chickpeas, rinsed and drained |
2 garlic cloves, crushed |
1 (280 g) can tuna in water, drained |
Directions:
1. Cook pasta according to instructions.
2. Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
3. Combine all other ingredients in a large serving bowl, stirring to combine.
4. Pour pasta and spinach into bowl, mix thoroughly.
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