Pasta With Spinach, Chickpeas, Tuna, and Feta
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups coarsely chopped spinach
- 250 g whole wheat pasta (I use wholemeal spirals)
- 60 g feta cheese, crumbled (I prefer goat or sheep feta)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- salt and pepper, to taste
- 1 (400 g) can chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- 1 (280 g) can tuna in water, drained
directions
- Cook pasta according to instructions.
- Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
- Combine all other ingredients in a large serving bowl, stirring to combine.
- Pour pasta and spinach into bowl, mix thoroughly.
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Reviews
-
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.
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I made this for dinner tonight, making a few minor changes. Not liking uncooked pasta sauce I heated the garlic in the oil then added the chickpeas and 100g of low fat feta so as to make a bit of sauce. I then added one 425g can of tuna, one bunch of shredded English spinach, the juice of half a lemon, some sea salt and lots of freshly cracked black pepper, topping the finished dish (I used 395g of spaghetti rigate) with a generous amount of freshly grated vegetarian parmesan. The finished meal was on the dry side, which personally I don't mind. Anyone wanting more sauce and a zestier flavour might consider adding tomatoes along with maybe some onion, chilli flakes and extra lemon juice. I don't mean this review to sound negative. The flavour was nice, it was quick and easy to prepare, and I appreciated that it was healthy. Thanks for posting.
RECIPE SUBMITTED BY
I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador.
I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!