Sun dried tomato

Recipe

Spinach and Sundried Tomato Pasta

This post is short and sweet. If you are needing to use that spinach that’s wilting away in your fridge, this ones for you. Its creamy, flavorful, and ready in 25 minutes max! It’s also a bonus this meal is full of fiber from the chickpea pasta. I know I have mentioned it before, but its delicious, actually taste like pasta, and has 8 grams of fiber per serving! Adding fiber not only helps with digestion, but you feel fuller which makes this meal a win in itself! Adding the sundried tomatoes and parmesan cheese is a great way to add a punch of flavor! I love adding them to pasta dishes!

Serves 6-8 people

Prep Time: 5 minutes

Cook Time: 11-12 minutes

Total Time: 17 minutes

Ingredients to Make Spinach and Sundried Tomato Pasta:

3 handfuls of spinach

1/2 cup sundried tomatoes

2 cups chickpea pasta

8-10 oz chicken

1 cup parmesan

1/2 cup milk

1/2 cup yogurt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 clove of garlic- crushed

How to Cook Spinach and Sundried Tomato Pasta:

In a large pot add 4 cups of water and the 2 cups of chickpea pasta. Salt the water with 1 tsp of salt. Cook the chickpea pasta on a medium high heat, for about 7-8 minutes. Each stove is different so watch around 7 minutes, as chickpea pasta cooks faster then regular pasta.

Heat a large greased skillet to medium heat. Add your spinach and sundried tomatoes cook for 2-4 minutes. Then add the remaining ingredients. Stir to combine. Turn the heat to a low heat, stirring every few minutes. Once the noodles have cooked, add to the creamy chicken/ spinach mixture. Mix gently to combine the noodles with the sauce. Remove from heat and serve.

Its seriously so easy, and delicious!

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