Bowtie Pasta With Chickpeas And Spinach In A Creamy Feta-Tomato Vinaigrette

Oxmoor House
5 servings (serving size: 2 cups)

Ingredients

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5 cups torn fresh spinach
3 1/2 cups hot cooked farfalle pasta (about
2 3/4 cups uncooked bow tie pasta)
2 cups halved cherry tomatoes
1 (19-ounce) can chickpeas (garbanzo beans), drained
1/2 cup chopped onion
1 cup (4 ounces) crumbled feta cheese, divided
1/4 cup thinly sliced fresh basil
1/2 cup tomato juice
2 tablespoons red wine vinegar
2 teaspoons olive oil

Preparation

Combine first 5 ingredients in a large bowl; add 1/2 cup feta cheese. Toss gently.

Combine remaining 1/2 cup feta cheese, basil, and remaining 3 ingredients; stir well. Pour over pasta mixture; toss gently to coat.

Created date

March 2010

Nutritional Information

Calories 360
Fat 8.5 g
Satfat 3.9 g
Protein 14.8 g
Carbohydrate 57.4 g
Cholesterol 20 mg
Iron 4.8 mg
Sodium 591 mg
Caloriesfromfat 21 %
Fiber 8.7 g
Calcium 208 mg