Recipe Spotlight: Wheat Pasta with Spinach and Feta

This is a go-to midweek recipe for me. It is so quick, easy, filling and healthy! I basically just combined three things I love—spinach, feta cheese and chickpeas and added it to pasta. You can substitute broccoli for spinach if you prefer. This recipe is enough for four people with leftover for lunch. Delicious!

  • 1 lb. wheat pasta
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • ½ bag frozen or fresh spinach (if frozen, defrost first and squeeze as much water out of it as possible)
  • 1 can chickpeas, drained
  • 3 oz. feta cheese, crumbled
  • ½ cup grated parmesan cheese
  • 1 tsp. dried Italian seasoning
  • 1 tbsp. salt (more to taste if needed)
  • 1 tsp. pepper
Boil the pasta per the package directions. While boiling, put olive oil in a sauté pan on medium heat. Add garlic and stir. Add chickpeas and let sauté for 5 minutes. Add spinach and stir until wilted if fresh; if frozen, cook for approximately 3 minutes while stirring occasionally. Add Italian seasoning, salt, and pepper. Drain pasta and combine with ingredients in sauté pan. Sprinkle with feta and parmesan and mix to evenly combine. Taste and add more salt and pepper if desired. Serve hot!

About the Author
Joy Errico Seusing lives in Needham with her husband and two young children. She is the Vice President for External Relations at Jumpstart, a national early education organization headquartered in Boston. In addition to being a happily busy working mom, Joy loves traveling to new places, reading on her Kindle, interior design, power yoga, and of course, cooking!  Joy is a monthly contributor for the Parent Talk blog so be sure to check back for new recipe ideas each month.


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