This hearty and filling pasta has great texture and is so simple to throw together for a quick supper. The chickpeas add a little crunch and plenty of fiber and protein, while the mushrooms, spinach and tomatoes give a nice robust flavor to the pasta.
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 can chickpeas, rinsed and drained
- 1 can diced tomatoes, drained
- 1 can mushrooms, drained
- 1/2 cup frozen spinach, thawed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt & Pepper to taste
- 1 cup parmesan cheese (optional)
Place a large pot of salted water on the stove over medium high heat. Bring to a rapid boil and add the pasta, stirring to prevent sticking. Meanwhile, in a large skillet, warm the olive oil over medium heat and add the onion. Saute for 5 minutes until softened. Add the remaining ingredients except the cheese and stir. Continue to cook until the pasta is done. Once the penne is cooked, drain in a colander and place the pasta back into the pot. Add the veggie mixture and stir to combine. Plate and top with cheese if desired.