Noodles with chickpeas & spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 6 | ounces | Lasagna noodles |
| 1 | tablespoon | Plus 1 teaspoon olive oil |
| 3 | Cloves garlic; minced | |
| ¼ | teaspoon | Dried oregano |
| 12 | ounces | Spinach leaves; stemmed |
| 8 | ounces | Canned chickpeas; rinsed and drained |
| ¾ | cup | Reduced-sodium chicken broth |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| 1½ | ounce | Parmesan cheese; grated |
| 2 | breads, 4 optional calories. | |
Directions
Bring a large pot of water to a boil. Break the lasagna noodles into smallish pieces. Add the broken lasagna noodles to the boiling water and cook until al dente, 10 to 12 minutes. Drain in a colander.
Meanwhile, in a large skillet over medium-high heat, warm the oil until hot but not smoking. Add the garlic and oregano and cook, stirring constantly, until the garlic just starts to brown, about 30 seconds. Add the spinach and toss with two spoons to coat well with the oil. Cook just until wilted, stirring frequently, 3 to 4 minutes.
Add the chickpeas and chicken broth and bring to a boil. Reduce the heat to medium-low and simmer until the chickpeas are heated through, about 3 minutes.
Add the drained pasta to the skillet, season with the pepper and salt, and toss to warm through. Transfer to a serving bowl, top with the Parmesan, and serve. Serving size 1-½ cups.
DO AHEAD STEPS: Stem the spinach, rinse and drain the chickpeas, and grate the Parmesan ahead of time.
Each serving provides: 1 fat, 1-½ proteins, 3 vegetables, Nutrition info: 342 calories, 16 g protein, 10 g fat, 46 g carbohydrate, 8 mg cholesterol, 729 sodium. Source: Smart Choice Recipe Collection
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...