Chickpea Pasta with Spinach and Peppers

Category

Entrees

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

This vegetarian gluten-free pasta dinner is creamy and filling. The Greek yogurt sauce is made with tahini (sesame paste) and lemon juice.

Ingredients

  • 1 8-ounce box chickpea pasta, or other pasta
  • ¼ cup Cabot Plain Greek Yogurt

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • ¾ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 red pepper, cored and sliced
  • 1 small red onion, sliced
  • 1 large clove garlic, chopped
  • ¾ teaspoon dried oregano
  • 5 ounces baby spinach

Directions

  1. COOK pasta according to package instructions. Drain well, reserving 1 cup cooking liquid.
  2. WHISK Cabot Greek Yogurt, tahini, lemon juice and salt in a medium bowl. Set aside.
  3. MEANWHILE, heat oil in a large skillet over medium-high heat. Add red pepper, onion, garlic and oregano and cook, stirring often until starting to soften and brown, 5 to 7 minutes. Add spinach, and cook, stirring until just wilted down and tender, 1 to 2 minutes.
  4. ADD pasta and tahini sauce to the vegetable mixture and remove from the heat. Stir until the vegetables and pasta are coated, thinning with the reserved cooking liquid if desired.

Nutrition

Nutrition

per serving
Calories
350
Amount/Serving % Daily Value
Fat
13 grams
20%
Saturated Fat
2.5 grams
13%
Cholesterol
5 milligrams
2%
Sodium
470 milligrams
20%
Carbs
51 grams
17%
Fiber
7 grams
20%
Protein
12 grams
Calcium
103 milligrams
10%
Image of Chickpea Pasta with Spinach and Peppers

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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