Chickpea Pasta With Tomato Spinach And Parmesan

Ingredients

• 8 ounces small yellow onion, peeled and chopped into 1/4 pieces
• 1 medium-size whole-wheat pasta (such as rotini or shells)
• 1 tablespoon vegetable oil
• 2 cloves garlic, peeled and minced
• 1 carrot, scrubbed and diced into 1/4-inch pieces
• 1 celery stalk, diced into 1/4-1/2-inch pieces
• 1/2 teaspoon dried rosemary
• 1 can (16 ounces) low sodium chickpeas, drained and rinsed with cold water
• 1 can (14.5 ounces) low-sodium diced tomatoes, including the liquid
• 2 cups spinach, washed and chopped
• 1/2 teaspoon chopped red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Method

1. 1 Fill a pot halfway with water and bring to a boil over high heat. Add pasta and cook until just tender, about 12 minutes. Reserve 1 1/2 cups pasta water, then drain pasta and set aside.
2. 2 Heat oil in a skillet over medium-low heat. Add garlic, onion, carrots, celery, and rosemary; cook until garlic is golden, about 15 minutes.
3. 3 Add chickpeas and lightly mash half with a fork. Stir in reserved pasta water and diced tomatoes; cook for 10 minutes.
4. 4 Add pasta and spinach to the skillet. Cook until spinach is tender and liquid is absorbed, about 10 minutes. Stir in red pepper flakes if desired.
5. 5 Mix well and serve immediately, garnished with grated Parmesan cheese.