Rotini with Spinach, Chickpeas, Sun-Dried Tomato

12 30 527
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Rotini with Spinach, Chickpeas, Sun-Dried Tomato
Health Highlights


227 gm Rotini, dry
2 tbsp Extra virgin olive oil
3 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (cut into strips)
1 package (10oz) Frozen spinach
1 can(s) (14oz) Diced tomatoes, canned
454 gm Chickpeas, canned, drained (rinsed)
1/4 cup Sun-dried tomato, packed in oil, drained (chopped)
1 tsp Oregano, dried
1 pinch Salt and pepper (to taste)
1 dash Hot pepper (chili) flakes (to taste, optional)
1/4 cup Parmesan cheese, grated (optional for topping)


Begin cooking the pasta.

Heat the oil in a large skillet. Add the garlic and bell pepper and saute over moderate heat until the garlic is lightly golden and the bell pepper is slightly wilted, about 3-4 minutes.

Add the spinach, plum tomatoes, chickpeas, sun-dried tomatoes, and oregano to the skillet. Stir together and simmer gently for 8-10 minutes.

When the pasta is done, drain it and transfer it to large serving container. Toss with the skillet mixture. Season to taste with salt and pepper, and add red pepper flakes if desired. Toss again, and serve, adding parmesan cheese on top.


Nutrition Facts

Per Portion

Calories 527
Calories from fat 129
Calories from saturated fat 23.0
Total Fat 14.4 g
Saturated Fat 2.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 6.7 g
Cholesterol 5.4 mg
Sodium 630 mg
Potassium 1042 mg
Total Carbohydrate 84 g
Dietary Fiber 14.3 g
Sugars 7.6 g
Protein 22.5 g

Dietary servings

Per Portion

Grain 1.5
Meat Alternative 0.6
Milk Alternative 0.1
Vegetables 3.0

Energy sources