Pastaphasou
Say hello to "Pastaphasou," a Mediterranean-inspired pasta dish that effortlessly blends bold flavors and wholesome ingredients for a quick and satisfying meal. Featuring tender penne or farfalle, earthy cooked chickpeas, and a burst of freshness from baby spinach, this recipe is elevated with the tangy zing of lemon zest and juice, the rich sweetness of sun-dried tomatoes, and a hint of heat from red pepper flakes. Sautéed in fragrant garlic-infused olive oil, this vibrant dish comes together in just 30 minutes, making it perfect for busy weeknights or casual entertaining. Top it off with a sprinkle of grated Parmesan and fresh parsley for a deliciously creamy and herby finish. Whether you're seeking a flavorful vegetarian main or looking to expand your quick pasta repertoire, Pastaphasou is the perfect choice for a healthy, hearty, and utterly satisfying meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 400 grams dry pasta (penne or farfalle)
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 cup cooked chickpeas (canned or pre-cooked)
- 3 cups baby spinach leaves
- 0.5 cup sun-dried tomatoes, chopped
- 1 piece lemon, zested and juiced
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cooked chickpeas and sun-dried tomatoes, cooking for an additional 2-3 minutes to heat through.
Add the baby spinach to the skillet and cook, stirring frequently, until wilted, about 2 minutes.
Reduce the heat to low and add the lemon juice, lemon zest, red pepper flakes, salt, and black pepper to the skillet. Stir to combine.
Add the cooked pasta to the skillet, tossing gently to coat in the sauce. If the mixture appears too dry, gradually add the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary. If desired, stir in the grated Parmesan cheese for a creamy finish.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.0 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 888 mg | 19% | |
*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.
