
Pasta with Chickpeas, Tomato, and Spinach
Chickpeas, tomatoes, spinach, and a hint of rosemary make this delicious pasta dish. Served warm with a sprinkle of Parmesan, this quick and easy recipe makes a perfect weeknight meal.
पोषण तथ्य (प्रति सेवा)
मान प्रति सेवा · परोसने की मात्रा: 1 serving
437
कैलोरी
19g
प्रोटीन
74g
कार्ब्स
10g
वसा
15g
फाइबर
10g
शर्करा
274mg
सोडियम
संतृप्त वसा 2 g · कोलेस्ट्रॉल 4 mg
रिंग एक सर्विंग को 2,000 कैलोरी के संदर्भ दिन के हिस्से के रूप में दिखाती हैं। Nutrola ऐप में ये आपके अपने लक्ष्यों के अनुसार भरती हैं।
सामग्री
yellow onion, chopped into 1/4 pieces
1 small
whole wheat pasta
8 ounces · such as rotini or shells
vegetable oil
1 tablespoon
garlic, minced
2 cloves
carrots, diced into 1/4-inch pieces
2
celery stalk, diced into 1/4-1/2-inch pieces
1
dried rosemary
1/2 teaspoon
16-ounce can low sodium chickpeas, drained and rinsed
1
14.5-ounce can no salt added diced tomatoes
1 · including the liquid
spinach, chopped
2 cups
chopped red pepper flakes
1/2 teaspoon · optional
grated Parmesan cheese
1/4 cup
निर्देश
- 1
To cook the pasta, fill a pot with water and bring to a boil over high heat. When the water is boiling, add the pasta and cook until just tender, about 12 minutes. Just before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta and set aside.
- 2
While the pasta is cooking, prepare the sauce: Put a skillet on the stove over medium-low heat and when it is hot, add the oil. Add the garlic, onion, carrots, celery, and rosemary and cook until the garlic is golden, about 10 minutes.
- 3
Add the chickpeas and using a fork, lightly mash half of them. Add the reserved pasta water and tomatoes and cook 10 minutes.
- 4
Add the pasta and spinach to the skillet mixture and cook until the spinach is tender and most of the liquid has been absorbed by the pasta, about 10 minutes. Add the red pepper flakes, if desired.
- 5
Mix well and serve immediately, garnished with Parmesan cheese.
स्रोत: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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