Spaghetti al Pomodoro con Ceci e Spinaci (Spaghetti with Tomato, Chickpeas, and Spinach)
Satisfy your cravings with this hearty, nutrient-packed meal cooked in just 30 minutes!
Begin by bringing a large pot of salted water to a boil. Once boiling, add the 200 grams of spaghetti and cook according to package instructions, usually about 9 to 11 minutes, until al dente.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince 2 cloves of garlic and add them to the skillet. Sauté for about 1-2 minutes until fragrant but not browned.
Add the 400 grams of canned tomatoes (including their juice) to the skillet and stir. Allow this to simmer for about 5 minutes.
Next, drain and rinse the canned chickpeas. Add them to the tomato sauce along with 150 grams of spinach and 1 teaspoon of dried basil. Cook for an additional 5 minutes until the spinach wilts and everything is heated through.
Once the spaghetti is done, reserve 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the sauce in the skillet. Toss everything together, adding reserved pasta water bit by bit as needed to reach your desired sauce consistency.
Finally, season the dish with salt and black pepper to taste. Serve immediately, garnished with fresh basil if desired.
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- Add a squeeze of lemon juice for brightness.
- Top it with grated Parmesan cheese for an extra savory kick.
- Include roasted bell peppers for added sweetness and color.
- Fresh herbs can elevate the flavor, so don't hesitate to use fresh basil if available.
- Make sure not to overcook the spaghetti to maintain the perfect texture.
- Experiment with different beans for a unique twist.
- fat: 10 grams
- protein: 20 grams
- calories: 450
- carbohydrates: 70 grams
This dish is rich in complex carbohydrates for sustained energy, packed with fiber from chickpeas and spinach, and provides a good protein source while being heart-healthy due to olive oil.
