Crazy Pasta
Get ready to shake up your weeknight dinners with "Crazy Pasta," a vibrant and flavor-packed Mediterranean-inspired pasta dish that’s as easy to make as it is delicious. This quick 25-minute recipe combines al dente penne pasta with a medley of fresh ingredients like sweet cherry tomatoes, earthy spinach, and protein-rich chickpeas, all tossed in a zesty lemon and olive oil dressing. To elevate the flavor profile, it's packed with crumbled feta cheese, briny Kalamata olives, and a touch of heat from red chili flakes. Toasted pine nuts and fresh basil add a delightful crunch and aroma, while an optional sprinkle of Parmesan provides an extra layer of indulgence. Perfect for busy weeknights or casual entertaining, this vegetarian pasta dish is both filling and refreshing. Try Crazy Pasta today for a hassle-free meal bursting with bold flavors and wholesome goodness!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red onion, thinly sliced
- 200 grams cherry tomatoes, halved
- 100 grams spinach leaves
- 250 grams cooked chickpeas
- 100 grams feta cheese, crumbled
- 50 grams pitted Kalamata olives, sliced
- 30 grams pine nuts, toasted
- 15 grams fresh basil leaves, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon, juiced
- 50 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sliced red onion to the skillet, and sauté for 2-3 minutes until fragrant and softened.
Toss in the cherry tomatoes and cook for another 3-4 minutes until they start to soften and release their juices.
Add the spinach leaves to the skillet, stirring until wilted, about 2 minutes.
Mix in the cooked chickpeas, Kalamata olives, red chili flakes, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
Lower the heat to a simmer and add the cooked penne pasta to the skillet. Drizzle the remaining tablespoon of olive oil and the juice of one lemon over the pasta, stirring to coat evenly.
Remove the skillet from heat and gently fold in the crumbled feta cheese, toasted pine nuts, and fresh basil leaves.
Serve the Crazy Pasta warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 361 mg | 28% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
