Pasta With Spinach, Chickpeas, Tuna, and Feta

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.

• Ready In: 25 mins
• 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

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.