Rotini Chickpea Pasta with Arugula
You need just a few ingredients to make this delicious Rotini Chickpea Pasta with arugula, cherry tomatoes and feta. It is healthy, flavorful and takes less than 30 minutes to make!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces Barilla Chickpea Pasta (about 3.5 cups)
- 1/3 cup Extra virgin olive oil
- 4 cloves Garlic (minced or sliced)
- 8 ounces Cherry Tomatoes (halved or quartered)
- 3 cup Arugula (or spinach)
- 4 ounces Feta (or goat cheese )
- 1 Lemon (+ zest )
- Salt and pepper (to taste )
Instructions
- 1
Cook the chickpea pasta according to the packages directions (I cooked for 7 minutes in boiling water). Reserve 1/4 cup of the cooking liquid before draining.
- 2
While the pasta is cooking, heat olive oil a large saute pan over medium heat. Add the garlic and saute for a few seconds until the garlic turns golden.
- 3
Add the cooked pasta and the reserved cooking liquid. Toss the pasta in the pan with the oil. Turn off heat.
- 4
Add in the cherry tomatoes and arugula. Toss them gently.
- 5
Add the lemon juice and zest. Add salt and freshly crushed black pepper to taste.
- 6
Serve in bowls. Top with feta and enjoy!