Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

Enjoy a vibrant, satisfying pasta dish with a rich, creamy twist. This meal features protein-packed chickpea pasta tossed with tangy sun-dried tomatoes, sautéed spinach, and hearty chickpeas, all brought together with a light olive oil and fat-free Greek yogurt sauce. A perfect blend of textures and flavors that’s as nourishing as it is delicious.

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NUTRITION

566kcal
Protein
37g
Fat
9.7g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpea Pasta (~150g)

1/4 cup rehydrated Sun-Dried Tomatoes (~35g)

2 cups Fresh Spinach (~60g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1/2 cup cooked Chickpeas (~82g)

1/4 cup Fat-Free Greek Yogurt (~61g)

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PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, warm the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 1-2 minutes to release their flavor.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 2 minutes.

  • 4

    Stir in the cooked chickpeas and gently combine with the vegetables.

  • 5

    Fold in the cooked chickpea pasta, then remove the pan from heat.

  • 6

    Mix in the fat-free Greek yogurt to create a light, creamy sauce, ensuring everything is evenly coated.

  • 7

    Season with salt and pepper to taste, and serve warm.

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chickpea Pasta with Spinach

Enjoy a vibrant, satisfying pasta dish with a rich, creamy twist. This meal features protein-packed chickpea pasta tossed with tangy sun-dried tomatoes, sautéed spinach, and hearty chickpeas, all brought together with a light olive oil and fat-free Greek yogurt sauce. A perfect blend of textures and flavors that’s as nourishing as it is delicious.

NUTRITION

566kcal
Protein
37g
Fat
9.7g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpea Pasta (~150g)

1/4 cup rehydrated Sun-Dried Tomatoes (~35g)

2 cups Fresh Spinach (~60g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1/2 cup cooked Chickpeas (~82g)

1/4 cup Fat-Free Greek Yogurt (~61g)

PREPARATION

  • 1

    Cook the chickpea pasta according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, warm the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 1-2 minutes to release their flavor.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 2 minutes.

  • 4

    Stir in the cooked chickpeas and gently combine with the vegetables.

  • 5

    Fold in the cooked chickpea pasta, then remove the pan from heat.

  • 6

    Mix in the fat-free Greek yogurt to create a light, creamy sauce, ensuring everything is evenly coated.

  • 7

    Season with salt and pepper to taste, and serve warm.