Chickpea Pasta with Spinach and Peppers

prep time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

servings: 4

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

Ingredients

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.

Share:

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

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.