Pasta with Chickpeas, Tomato, and Spinach

Ingredients

• 1 small yellow onion, chopped into 1/4 pieces
• 8 ounces whole wheat pasta — such as rotini or shells
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 carrots, diced into 1/4-inch pieces
• 1 celery stalk, diced into 1/4-1/2-inch pieces
• 1/2 teaspoon dried rosemary
• 1 16-ounce can low sodium chickpeas, drained and rinsed
• 1 14.5-ounce can no salt added diced tomatoes — including the liquid
• 2 cups spinach, chopped
• 1/2 teaspoon chopped red pepper flakes — optional
• 1/4 cup grated Parmesan cheese

Method

1. To cook the pasta, fill a pot with water and bring to a boil over high heat.
2. When the water is boiling, add the pasta and cook until just tender, about 12 minutes.
3. Just before draining, reserve 1 1/2 cups of the pasta water.
4. Drain the pasta and set aside.
5. While the pasta is cooking, prepare the sauce: Put a skillet on the stove over medium-low heat and when it is hot, add the oil.
6. Add the garlic, onion, carrots, celery, and rosemary and cook until the garlic is golden, about 10 minutes.
7. Add the chickpeas and using a fork, lightly mash half of them.
8. Add the reserved pasta water and tomatoes and cook 10 minutes.
9. Add the pasta and spinach to the skillet mixture and cook until the spinach is tender and most of the liquid has been absorbed by the pasta, about 10 minutes.
10. Add the red pepper flakes, if desired.
11. Mix well and serve immediately, garnished with Parmesan cheese.