This dish is on the table in 20 minutes


Recipe and image sources from Taste of Home

serves 6

Ingredients

• 500g penne pasta
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1 can 420g chickpeas, rinsed and drained
• 2 medium tomatoes, cut into 1/2-inch pieces
• 1 package fresh baby spinach
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Method

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add chicken peas and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
2. Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan cheese and red pepper flakes.

 

[Vella Gonzaga]

So easy! Will be making this later! Yum! Thanks @Suzanne rose

 

[Ashmenou]

This dish is on the table in 20 minutes

View attachment 31681
Recipe and image sources from Taste of Home

serves 6

Ingredients

• 500g penne pasta
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1 can 420g chickpeas, rinsed and drained
• 2 medium tomatoes, cut into 1/2-inch pieces
• 1 package fresh baby spinach
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Method

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add chicken peas and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
2. Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan cheese and red pepper flakes.

I shall keep this recipe. It sounds yummy. Thanks

 

[DLHM]

This dish is on the table in 20 minutes

View attachment 31681
Recipe and image sources from Taste of Home

serves 6

Ingredients

• 500g penne pasta
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1 can 420g chickpeas, rinsed and drained
• 2 medium tomatoes, cut into 1/2-inch pieces
• 1 package fresh baby spinach
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Method

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add chicken peas and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
2. Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan cheese and red pepper flakes.

My type of recipe…simple yet delicious