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

Yield 5 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

Oxmoor House Healthy Eating Collection