Crispy Chickpea and Spinach Pasta
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- ½ cup olive oil, divided
- ¾ tsp salt, divided
- 12 oz rigatoni or penne pasta
- 1 (6-oz) pkg baby spinach
- 2 (12-oz) jars roasted red peppers, drained
- ⅓ cup peanut butter (or use almond butter)
- 2 Tbsp lemon juice
- 1 tsp paprika
Instructions
- Preheat oven to 400°F. Spread chickpeas in a single layer on two large rimmed baking sheets; drizzle with ¼ cup oil; sprinkle with ½ tsp salt.
- Roast 20 minutes or until crisp, swapping pans halfway through baking.
- Meanwhile, cook pasta according to package directions. Drain; stir spinach into hot pasta until wilted.
- Place roasted peppers, peanut butter, ¼ cup olive oil, lemon juice, paprika, and ¼ tsp salt in a blender or food processor; process until smooth. Divided pasta mixture among bowls. Drizzle with sauce; top with chickpeas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
474
|
474
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 13 | 13 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 985 | 985 |
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