Active Time: 25 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: about 1 1/4 cups)
This fast pasta dish is easy to prep and makes for a nice quick, family-friendly, weeknight dinner. You can top it with chicken to give it a little extra staying power, but it also works well as a lunch salad, or to bring to a potluck as a side dish. We like to use fiber-packed chickpea pasta, but whole wheat is a tasty substitution.
Ingredients
- 2 cups baby spinach (about 2 oz.)
- 1 cup basil leaves (about 3/4 oz.)
- 3 tablespoons (about 3/4 oz.) grated Parmesan cheese
- 1 teaspoon finely chopped garlic (from 1 large garlic clove)
- 3/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil, divided
- 1(8-oz.) pkg. chickpea rotini pasta (such as Banza)
- 2 cups heirloom grape tomatoes (about 11 oz.)
- 1/2 cup chopped fresh flat-leaf parsley
- 3 tablespoons roasted unsalted pumpkin seeds (pepitas)
- 1/2 teaspoon flaky sea salt (such as Maldon)
Nutritional Information
- Calories 390
- Fat 22g
- Satfat 3g
- Unsatfat 17g
- Protein 19g
- Carbohydrate 38g
- Fiber 10g
- Sugars 8g
- Added sugars 0g
- Sodium 586mg
- Calcium 13% DV
- Potassium 14% DV
- Calories 390
- Fat 22g
- Satfat 3g
- Unsatfat 17g
- Protein 19g
- Carbohydrate 38g
- Fiber 10g
- Sugars 8g
- Added sugars 0g
- Sodium 586mg
- Calcium 13% DV
- Potassium 14% DV
How to Make It
Step 1
Combine spinach, basil, cheese, garlic, pepper, kosher salt, and 3 tablespoons of the oil in a mini food processor. Process until mostly smooth, about 10 seconds, stopping to scrape bowl as needed. Set aside.
Step 2
Cook pasta in a stockpot according to package directions, omitting salt and fat. Reserve 1/2 cup cooking water. Transfer pasta to a colander; drain and rinse with hot water.
Step 3
Return pot to medium-high heat. Add remaining 1 tablespoon oil and tomatoes; cook, stirring occasionally, until tomatoes start to soften and skins split slightly, 1 to 2 minutes. Add pasta; cook, stirring often, until warmed through, about 1 minute. Remove from heat. Add spinach mixture and 1/4 cup of the pasta water to tomato-pasta mixture; toss gently. Add more pasta water if necessary. Sprinkle with parsley, pumpkin seeds, and flaky sea salt; toss gently. Serve immediately.
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