Pasta (rotini or shells): 70g (dry), Chickpeas (cooked): 100g (1/2 cup), Spinach: 60g (2 cups), Cherry tomatoes: 100g (1/2 cup, halved), Garlic: 6g (2 cloves, minced), Onion: 50g (1/2 small, diced), Olive oil: 15ml (1 tbsp), Lemon juice: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Cook 70g pasta according to package instructions. Drain and set aside. 2. Heat 15ml olive oil in a large skillet over medium heat. 3. Add 50g diced onion and cook for 3 minutes until softened. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 2g cumin and 2g paprika. Cook for 30 seconds. 6. Add 100g chickpeas and 100g halved cherry tomatoes. Cook for 3-4 minutes until tomatoes begin to soften. 7. Add 60g spinach and cook until wilted. 8. Add cooked pasta and 10ml lemon juice. Toss to combine and heat through. 9. Season with salt and pepper to taste. 10. Serve garnished with 5g chopped parsley.
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