Baked feta chickpea pasta
405 cals, 22p, 28c, 19f (per meal)
2 clove(s) (6g)
4 dash (2g)
1 box (198g)
2 cup(s) (60g)
1/2 lbs (227g)
1 tbsp (15mL)
20 oz, cherry tomatoes (567g)
1
Preheat oven to 400°F (200°C).
2
In a baking dish, add the tomatoes, garlic, and the feta (do not crumble). Drizzle with the oil and season with some salt/pepper. Bake for 30-35 minutes until tomatoes are bursting.
3
Meanwhile cook chickpea pasta according to package instructions. Set aside.
4
Remove the baking dish from the oven and smash everything with a fork until the feta is creamy, but the tomatoes are still a bit chunky.
5
Add spinach and hot pasta into the baking dish and toss gently until spinach wilts and pasta is coated. Garnish with Italian seasoning and serve.