Pasta With Spinach, Chickpeas, Tuna, and Feta

Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

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.

Reviews

(4)
Most Helpful

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.

MissLoriAnne March 28, 2010

I was looking for something easy to make with common ingredients in my pantry, and this recipe really impressed me. I left out the spinach, and felt the flavors all blended together really well. It has a light, lemony taste that I really enjoyed!

thoughtbubbles February 15, 2010

I am not a big fan of chick peas, so I left them out. I added 2 cups of cherry tomatoes split in half, and about 1/2 c. of fresh basil. I increased the lemon juice to 4 T and increased the olive oil to 4T and it tasted great! Thanks for the recipe!

Miss V May 30, 2009

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