Pasta with Chick Peas, Spinach, and Lemon
1 pound orecchiette pasta
2 tablespoons olive oil
5 tablespoons pine nuts, lightly toasted
3 garlic cloves, minced
¾ cup chopped sundried tomatoes, not packed in oil
¼ teaspoon crushed red pepper
1 (15 oz.) can chick peas, rinsed and drained (preferably low sodium)
3 cups baby spinach
1 cup fresh basil, coarsely chopped
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon kosher salt
¼ cup grated Parmigiana Reggiano cheese
Cook pasta according to directions.
Place cooked pasta in a large bowl; drizzle with olive oil and toss.
Toast pine nuts until slightly brown - set aside.
Spray large sauté pan with cooking spray; heat to medium high. Add garlic and sauté for 1 minute, until garlic is slightly brown.
Add pasta, tomatoes, red pepper, and chick peas to garlic; cook for two minutes stirring constantly.
Stir in spinach, basil, lemon rind, lemon juice, and salt.
Cook for 1 to 2 minutes, until spinach wilts.
Top with toasted pine nuts and cheese.
8 servings, Per serving: 353 calories, 9 g fat , 1 gram saturated fat, 12 grams protein, 378 mg. sodium
Good source of fiber, folate, thiamin, riboflavin, niacin, and iron
Created by Chef Jerry Levine; Nutrient Analysis by Marcia Richards MEd RD MCHES