Chickpea Pasta with Spinach and Peppers

Name: Chickpea Pasta with Spinach and Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 8-ounce box chickpea pasta, or other pasta; ¼ cup Cabot Plain Greek Yogurt; 2 tablespoons tahini; 1 tablespoon lemon juice; ¾ teaspoon salt; 2 tablespoons extra-virgin olive oil; 1 red pepper, cored and sliced; 1 small red onion, sliced; 1 large clove garlic, chopped; ¾ teaspoon dried oregano; 5 ounces baby spinach

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

This vegetarian gluten-free pasta dinner is creamy and filling. The Greek yogurt sauce is made with tahini (sesame paste) and lemon juice.

Ingredients

1 8-ounce box chickpea pasta, or other pasta
¼ cup Cabot Plain Greek Yogurt
2 tablespoons tahini
1 tablespoon lemon juice
¾ teaspoon salt
2 tablespoons extra-virgin olive oil
1 red pepper, cored and sliced
1 small red onion, sliced
1 large clove garlic, chopped
¾ teaspoon dried oregano
5 ounces baby spinach

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Directions

COOK pasta according to package instructions. Drain well, reserving 1 cup cooking liquid.
WHISK Cabot Greek Yogurt, tahini, lemon juice and salt in a medium bowl. Set aside.
MEANWHILE, heat oil in a large skillet over medium-high heat. Add red pepper, onion, garlic and oregano and cook, stirring often until starting to soften and brown, 5 to 7 minutes. Add spinach, and cook, stirring until just wilted down and tender, 1 to 2 minutes.
ADD pasta and tahini sauce to the vegetable mixture and remove from the heat. Stir until the vegetables and pasta are coated, thinning with the reserved cooking liquid if desired.