Tomato-Chickpea Pasta with Sauteed Bell Pepper and Spinach
A hearty one-skillet pasta: canned tomatoes and chickpeas form a flavorful sauce with sautéed bell pepper and spinach — filling, plant-forward, and low-cost.
- Calories
- 590
- Protein
- 22g
- Carbs
- 80g
- Fat
- 13g
Per serving
Ingredients
For 4 servings · 28 min total
- dry pasta8 oz
- canned diced tomatoes (no-salt-added)2 can
- canned chickpeas (drained)2 can
- bell pepper2
- fresh spinach3 cup
- olive oil4 tbsp
- garlic4 clove
- dried oregano1 tsp
- salt1 tsp
Instructions
- 1Cook pasta in salted boiling water until al dente and reserve a small cup of pasta water before draining.
- 2While pasta cooks, heat oil in a skillet and sauté chopped bell pepper until slightly softened, then add minced garlic and cook until fragrant.
- 3Add canned tomatoes and drained chickpeas to the skillet, season with oregano and salt, and simmer to combine; if the sauce is thick, loosen with a splash of reserved pasta water.
- 4Stir in cooked pasta and fresh spinach and cook briefly until spinach wilts and everything is evenly coated; adjust seasoning.
- 5Serve hot with an optional drizzle of olive oil.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.