Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes
Recipe type: Pasta main dish
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas is a tasty take on this trio.
  • 10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta)
  • 2 tablespoons extra-virgin olive oil
  • 2 to 3 cloves garlic, minced
  • 1 medium red bell pepper, cut into strips
  • 10 to 12 ounces fresh spinach, stemmed, well rinsed, and chopped (baby spinach leaves can be used whole)
  • 3 medium ripe tomatoes, diced
  • 16-ounce can chickpeas, drained and rinsed
  • ½ cup sliced sun-dried tomatoes, oil-cured or not, as desired
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes to taste, optional
  • Sliced fresh basil leaves or minced fresh parsley for topping
  • 2 to 3 tablespoons toasted pine nuts or chopped walnuts, optional
  1. Cook the pasta in plenty of rapidly simmering water according to package directions until al dente, then drain. Transfer to a large serving bowl.
  2. Meanwhile, heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper is slightly wilted, about 3 to 4 minutes.
  3. Add the spinach, tomatoes, chickpeas, sun-dried tomatoes, and oregano. Stir together and simmer gently for 8 to 10 minutes.
  4. Combine the mixture from the skillet with the pasta and toss together.
  5. Season with salt, pepper, and the optional red pepper flakes. Toss again, sprinkle with the fresh herbs and optional nuts, and serve.
Recipe by VegKitchen at