I love this new, quick and easy weeknight pasta I came up with this week! I am taking advantage of all the fresh vegetables while I can and it was great to combine them in a healthy pasta dish. I was thinking about adding feta cheese to this {to make it a real Greek dish!} but decided to save the calories. The toughest part about this dish was slicing the onion! I kept the tomatoes whole for two reasons, it cut down on prep time and I love when tomatoes are sautéed and just about to burst, the flavor is unbelievable! Try this super-quick weeknight meal any day of the week and know that it is not only quick and healthy, but also an easy clean-up!

Thanks for reading!

1 pound pasta {I used Bucati Rigati but penne would work too!}

1 red onion, thinly sliced

1 pint cherry tomatoes

1 15.5-ounce can chickpeas {garbanzo beans}, drained & rinsed

1 1/2 cups fresh spinach

3-4 tablespoons olive oil

Salt and pepper to taste

Begin by cooking pasta according to package instructions. {I saved about a cup of the pasta water in case I needed to add it at the end, although I didn’t use it} Heat olive oil in large skillet over medium heat and add the red onion, season with salt and pepper; cook, stirring occasionally, until the onion is soft and starting to brown, about 10 minutes. Stir in the chickpeas; cook for 2 minutes. Add in the tomatoes and cook for another 2-3 minutes {just long enough so the tomatoes don’t burst!} Stir in the spinach just until the spinach begins to wilt. Transfer vegetable mixture to large bowl and toss with cooked pasta.