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Spinach, Chickpea and Feta Pasta
By Camilla Saulsbury
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.
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.
Tips
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.