Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas, embellished with sun-dried tomatoes, is a tasty take on this trio. You need only a salad and some crusty bread to accompany this hearty pasta dish that's welcome all year around. Photos by Hannah Kaminsky.
Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes
Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas is a tasty take on this trio.Print Pin Rate Email
Servings: 4 to 6
- 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
- Cook the pasta in plenty of rapidly simmering water according to package directions until al dente, then drain. Transfer to a large serving bowl.
- 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.
- Add the spinach, tomatoes, chickpeas, sun-dried tomatoes, and oregano. Stir together and simmer gently for 8 to 10 minutes.
- Combine the mixture from the skillet with the pasta and toss together.
- Season with salt, pepper, and the optional red pepper flakes. Toss again, sprinkle with the fresh herbs and optional nuts, and serve.
Calories: 539kcal | Carbohydrates: 85g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 416mg | Potassium: 1512mg | Fiber: 13g | Sugar: 11g | Vitamin A: 8493IU | Vitamin C: 77mg | Calcium: 163mg | Iron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Variation: Use chard in place of spinach. A very small amount of water and 2 to 3 minutes of additional cooking time will ensure that the chard is cooked until just tender.
- Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.
- Here are more hearty vegan pasta recipes.
Tried this tonight because I had some chickpeas I didn't know what to do with. Very colorful and obviously nutritious. But it was bland as all get out. When you made yours, did you add any salt, pepper, other spices or herbs you forgot to put on here?
Deborrah, I'm so sorry you found this bland! Not sure why, as the dried tomatoes, basil, dried hot red pepper flakes, salt and pepper add plenty of flavor, in addition to all the fresh ingredients. I wonder if you somehow missed seeing those ingredients listed, as you inquire about the salt,pepper, herbs and spices. Could that be the case?
I made this again tonight. It's my favorite go to dish this summer. I always spice it up with the crushed red pepper.
Rosalind Martin says
Wonderful recipe. Very quick and easy but we really enjoyed eating it. We scattered a few sliced black olives as well as the recommended garnishes. I will definitely make this again.
I can’t even estimate how many times we’ve made this, we love it!!
It’s kind of a go-to - we mostly have everything in the house, it’s quick easy and delicious...and it makes leftovers for lunches!