Chickpea Pasta with Cherry Tomatoes and Spinach

🛒 Ingredients

• Cooked chickpea pasta 190 g · 300 kcal
• Olive oil 14 g · 120 kcal
• Garlic cloves 6 g · 9 kcal
• Cherry tomatoes 150 g · 27 kcal
• Fresh spinach 60 g · 14 kcal
• Fresh basil 5 g · 1 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst. Stir in fresh spinach until it wilts.
4. Add the drained chickpea pasta to the skillet with the tomato and spinach mixture. Pour in a splash of reserved pasta water if needed to create a light sauce consistency.
5. Stir in fresh basil, season with salt and black pepper to taste, and toss everything together gently. Serve immediately.