Spinach, Chickpea and Feta Pasta

• Vegetarian

• Produce

  • 1/3 cup Chickpeas, canned
  • 1 cup Spinach, frozen

• Pasta & Grains

  • 1/2 cup Ditalini or elbow macaroni

• Baking & Spices

  • 1/8 tsp Salt
  • 1 Salt and ground black pepper
  • 1/2 cup Tomatoes with italian seasoning, canned

• Dairy

  • 2 tbsp Feta cheese

• Liquids

  • 2/3 cup Water

Found on leslielovesveggies.net

Description

Ingredients

• 1 cup frozen chopped spinach
• ½ cup ditalini or elbow macaroni
• ⅛ tsp. salt
• ⅔ cup water
• ½ cup canned, diced tomatoes with Italian seasoning, un-drained
• 1⁄3 cup rinsed drained canned chickpeas
• 2 tbsp. crumbled feta cheese
• Salt and ground black pepper

Directions

• In the mug, microwave spinach on High for 1 to 2 minutes or until thawed and warm. Using the tines of a fork, press down firmly on the spinach and drain off excess liquid. Transfer to a small plate or bowl.
• In the mug, combine ditalini, salt and water. Place in the microwave atop a doubled paper towel. Microwave on High for 2 minutes. Stir. Microwave on High for 3 minutes. If the mixture appears dry, add 1 tbsp. water to the mug. Microwave for 1 ½ to 2 minutes or until ditalini is tender.
• Stir in spinach, tomatoes and chickpeas. Microwave on High for 60 to 90 seconds or until heated through. Let stand for 1 minute, and then stir in feta. Season to taste with salt and pepper.