This recipe is for starch lovers. In case you were wondering, I am definitely a starch lover. If I could figure out a way to make it work, I’d combine potatoes and pasta. If you have an athletic event coming up, this would be an awesome source of pre (as in, the day before) -workout fuel.
But anyway, this is another one of those versatile recipes to which you could add any combo of greens and/or veggies. I had chard and mushrooms, so I added those, but I could see this working with spinach or arugula as well. If you have leftovers, toss them with a little marinara sauce before reheating to keep them from being too dry.
Pasta with Chard and Chickpeas (adapted from Fat-Free Vegan)
1 pound whole wheat rotini
1 tbsp olive oil
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 onion, thinly sliced
8-10 cloves garlic, minced
4 ounces mushrooms, sliced
1/4 cup tomato paste
1/4 cup water
1 1/2 cups cooked chickpeas (1 can), rinsed and drained
salt and freshly ground black pepper to taste
Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.
While the pasta is cooking, heat oil in a large skillet. Add the onion and season with salt and pepper. Cook, stirring, until onion begins to brown. Add garlic and mushrooms and reduce heat. Cook, stirring, until mushrooms soften. Add tomato paste and water and stir to combine. Add chickpeas and simmer for five minutes.
Add reserved cooking liquid to chickpea mixture. Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta and add salt and pepper to taste.