Pasta With Spinach Chickpeas Tuna And Feta Recipes

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PASTA WITH SPINACH, CHICKPEAS, TUNA, AND FETA



Pasta With Spinach, Chickpeas, Tuna, and Feta image

This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.

Provided by Gingernut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups coarsely chopped spinach
250 g whole wheat pasta (I use wholemeal spirals)
60 g feta cheese, crumbled (I prefer goat or sheep feta)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper, to taste
1 (400 g) can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 (280 g) can tuna in water, drained

Steps:

  • Cook pasta according to instructions.
  • Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
  • Combine all other ingredients in a large serving bowl, stirring to combine.
  • Pour pasta and spinach into bowl, mix thoroughly.

Nutrition Facts : Calories 536.4, Fat 14.2, SaturatedFat 4, Cholesterol 42.8, Sodium 759.5, Carbohydrate 72.3, Fiber 5.1, Sugar 0.9, Protein 33.7

CHICKPEA, SPINACH, FETA, AND PEPITA TACOS



Chickpea, Spinach, Feta, and Pepita Tacos image

Provided by Joe Yonan

Categories     Sauce     Vegetarian     Dinner     Feta     Spinach     Chickpea

Number Of Ingredients 15

3 or 4 corn tortillas, preferably homemade (page 84)
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced
1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed
3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and cut into chunks
1 ounce feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas)
Hot pepper sauce, such as Tabasco
1/2 lime

Steps:

  • Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
  • Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
  • Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.
  • Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

SUN-DRIED TOMATO & SPINACH TUNA PASTA RECIPE BY TASTY



Sun-Dried Tomato & Spinach Tuna Pasta Recipe by Tasty image

Here's what you need: olive oil, garlic, sundried tomato, lemon, tuna, salt, pepper, whole wheat pasta, fresh spinach

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup sundried tomato
1 lemon, juiced
10 oz tuna, canned, drained
salt, to taste
pepper, to taste
2 cups whole wheat pasta, cooked according to package instructions
2 cups fresh spinach

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
  • Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
  • Add the tuna, salt, and pepper, and mix until thoroughly combined.
  • Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
  • Remove the pasta from the heat and serve.
  • Enjoy!

Nutrition Facts : Calories 1007 calories, Carbohydrate 154 grams, Fat 17 grams, Fiber 12 grams, Protein 61 grams, Sugar 21 grams

PASTA WITH SPINACH AND CHICKPEAS



Pasta with Spinach and Chickpeas image

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Steps:

  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

SPINACH AND FETA PASTA



Spinach and Feta Pasta image

An all time favorite of mine, I got this recipe from Allrecipes posted by Suki. It's fast and easy to make and tastes fantastic. Crusty rolls for mopping up the juices is all that's needed to finish the meal. I use lots more of the red pepper flakes to add zing and probably more feta as well since it's my favorite cheese. It's a real filling dinner for those nights when we want to eat vegetarian and DH requests this one frequently.

Provided by Cher Jewhurst

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
  • Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary image

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high.
  • In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
  • Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
  • Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
  • Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

SUKI'S SPINACH AND FETA PASTA



Suki's Spinach and Feta Pasta image

Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g

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