I told you I had a yummy recipe for you today and here it is! The only change I will make for the next time is to warm the chickpeas up a little before mixing everything together. The hot pasta warmed up everything except those , otherwise it was great I even warmed up the leftovers for lunch today! Enjoy!
Pasta with Spinach, Chickpeas and Feta
(I think I copied this from one of my Vegetarian Times magazines)
Serves 6 (Unless you eat like me and then it's maybe 3)
This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C.
8 oz. uncooked spiral-shaped pasta (I used rice pasta because I don't eat a lot of wheat)
4 cups coarsely chopped fresh spinach leaves (The plastic tub of organic is the right amount)
1/3 cup crumbled feta cheese (You can but it ready to use....so easy)
1Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt ( You could easily use less, or even none...but I like salt)
1/4 tsp. freshly ground black pepper
1 19 oz. can chickpeas, drained and rinsed ( I could only find the 15 oz. can and it was fine)
2 cloves garlic, minced
1.) Bring large pot of lightly salted water to a boil. Book pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
2. When pasta is done, drain and transfer to large bowl. Add remaining ingredients and toss well. Serve right away.
Per Serving: 300 Cal., 12G Prot., 6G Total Fat (2G Sat. Fat), 51G Carb., 5MG Chol., 380 MG Sod., 6G Fiber, 3G Sugars, 102MG Calcium
My kind of recipe...I can read the names of all of the ingredients and know where to find them in the store and it's TWO STEPS!!! Woo hoo!! Hope you like it!
Pasta with Spinach, Chickpeas and Feta
(I think I copied this from one of my Vegetarian Times magazines)
Serves 6 (Unless you eat like me and then it's maybe 3)
This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C.
8 oz. uncooked spiral-shaped pasta (I used rice pasta because I don't eat a lot of wheat)
4 cups coarsely chopped fresh spinach leaves (The plastic tub of organic is the right amount)
1/3 cup crumbled feta cheese (You can but it ready to use....so easy)
1Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt ( You could easily use less, or even none...but I like salt)
1/4 tsp. freshly ground black pepper
1 19 oz. can chickpeas, drained and rinsed ( I could only find the 15 oz. can and it was fine)
2 cloves garlic, minced
1.) Bring large pot of lightly salted water to a boil. Book pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
2. When pasta is done, drain and transfer to large bowl. Add remaining ingredients and toss well. Serve right away.
Per Serving: 300 Cal., 12G Prot., 6G Total Fat (2G Sat. Fat), 51G Carb., 5MG Chol., 380 MG Sod., 6G Fiber, 3G Sugars, 102MG Calcium
My kind of recipe...I can read the names of all of the ingredients and know where to find them in the store and it's TWO STEPS!!! Woo hoo!! Hope you like it!
Posts
.JPG)
.JPG)
.jpg)
5 comments:
Looks delicious! I've never met a pasta dish I didn't like. Thanks for sharing.
That looks so delicious! I am going to try it as soon as things settle down around here...maybe after the 4th of July :)
Thanks for the sweet comment on my blog. I think I am nervous because I havent been able to do a test run on my tent... I am just not sure what my display will look like.
Kathy,
Looks good. I'll take seconds.
By the way ... we probably take the same roads to work when I am at the home office in Lake Barrington. I live in Woodstock.
Keep shootin'.
NikonSniper Steve
It does look fabulously delicious! Thanks for sharing!
I love your blog and have tagged you on mine! Hope this is alright with you!
http://thequeenofcupsrunnethover.blogspot.com/2009/06/good-happy-weekend-morning.html
this looks so yummy! Anything with spinach is good in my book, and then again, so is anything with pasta, or feta cheese!
thanks for sharing!
Post a Comment