Monday, May 19, 2014

Pasta with Chickpeas, Baby Spinach and Sundried Tomatoes


This is a light dinner. Big Spazz would have liked more salt, but maybe he would be ok with more red pepper flakes instead.

Ingredients:
1 10oz. bag fresh spinach, rough chopped
3 cloves garlic, minced
1 15oz. can petite tomatoes, drained
1/3 cup oil-packed sundried tomatoes, chopped
1 can chickpeas, rinsed and drained
8-10 oz. pasta, cooked

I water sauteed the spinach just until some of the water came off of it, then put it on the side. 
Saute garlic until the smell intensifies, then add chickpeas, spinach. Season with salt and pepper. Add some red pepper flakes (optional) for spice and simmer to blend the flavors for about 10 minutes. 



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