Mediterranean Vegetable Pasta with Chickpeas
Ingredients
The pasta
-
12
oz
whole grain fusili pasta
The vegetables and legumes
-
1
14.5 oz can
brined artichoke hearts
-
1
14.5 oz can
chickpeas
-
⅓
cup
kalamata olives
-
¼
cup
fresh Italian parsley
-
2
cups
fresh spinach
The sauce
-
1
20 oz jar
Vero Gusto by Barilla Sicilian Herb Sauce
The cheese
Instructions
- Boil water in a large pot and add salt and pasta, cooking until al dente.
- Reserve about a cup of pasta water before draining the pasta.
- Return the drained pasta to the pot and stir in artichokes, chickpeas, olives, feta, parsley, and spinach.
- Add the sauce and ½ cup of reserved pasta water, stirring to combine.
- Serve warm, garnished with additional parsley and feta, adding more pasta water if needed.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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