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Spinach, Chickpea and Feta Pasta

By Camilla Saulsbury

Spinach, Chickpea and Feta Pasta

Spinach, Chickpea and Feta Pasta, page 224,

from Camilla Saulsbury's 250 Best Meals in a Mug

The salty, creamy, slightly briny flavor of feta adds an assertive edge to this Greek-inspired pasta, though milder cheeses (such as shredded Monterey Jack or Swiss) are also fine.

16-oz (500 mL) mug


1 cup    frozen chopped spinach 250 mL

1?2 cup   ditalini or elbow macaroni  125 mL

1?8 tsp    salt  0.5 mL

2?3 cup   water   150 mL

1?2 cup   canned diced tomatoes with Italian seasoning, with juice   125 mL

1?3 cup   rinsed drained canned chickpeas   75 mL

2 tbsp   crumbled feta cheese      30 mL

             Salt and ground black pepper


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.

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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 (15 mL) water to the mug. Microwave for 11?2 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, then stir in feta. Season to taste with salt and pepper.



Opt for bags, as opposed to boxes, of frozen chopped spinach, as it is easier to remove small amounts at a time.

Add 1?4 tsp (1 mL) of your favorite dried herbs or herb blend (basil, oregano, Italian seasoning) with the feta.

Freeze the remaining tomatoes and chickpeas in separate small sealable freezer bags. You can freeze the entire amount in one bag, or portion out 1?2 cup (125 mL) per bag (for the tomatoes) or 1?3 cup (75 mL) per bag (for the chickpeas) so that they are recipe-ready. Be sure to label the bags with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.

To make this recipe gluten-free, use quinoa macaroni in place of the ditalini and decrease the final cooking time in step 1 by 30 seconds.


Prep Ahead Option

Measure the spinach into the mug; cover and refrigerate (decrease the cooking time in step 1 to 30 seconds). Measure the ditalini and salt into a small airtight container; cover and store at room temperature. Measure the tomatoes and chickpeas into a small airtight container; cover and refrigerate. Measure the feta into a small airtight container; cover and refrigerate until ready to use.


Additional resources