Pasta With Spinach, Chickpeas, Tuna, and Feta

READY IN: 25mins
Recipe by Gingernut

This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.

Top Review by MissLoriAnne

Yummy! I used bottled lemon juice since I did not have fresh. I used half a 10 oz package of frozen spinach, thawed, drained and squeezed dry. I used a small can of skinless, boneless salmon since I did not have any tuna. I also used some red pepper flakes. I mixed the EVOO and lemon and pepper together and let the chickpeas and salmon marinate in it for a bit (while i was thawing the spinach in the microwave and draining it.) I prepared the pasta and then added the rest of the ingredients. Very tasty, handy entree from the pantry. Would make again. I might use some chipotle pepper spices to give even more flavor, but it is fine as is.

Ingredients Nutrition

Directions

  1. Cook pasta according to instructions.
  2. Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
  3. Combine all other ingredients in a large serving bowl, stirring to combine.
  4. Pour pasta and spinach into bowl, mix thoroughly.

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