Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

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

Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

Savor the delightful medley of tangy feta, herb-infused roasted cherry tomatoes, and hearty chickpeas tossed with whole wheat pasta. This creamy dish, enriched with a light nonfat Greek yogurt sauce and fresh baby spinach, provides comfort and vibrant flavors in every bite.

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NUTRITION

580kcal
Protein
33.3g
Fat
16.6g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/2 cup Chickpeas (cooked)

1.5 ounces Feta Cheese

1/2 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, a minced garlic clove, and dried oregano on a small baking tray.

  • 2

    Roast the tomatoes in the oven for about 10-12 minutes until they soften and begin to caramelize.

  • 3

    While the tomatoes roast, cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 4

    In a large bowl, combine the warm pasta with chickpeas, roasted tomatoes, and baby spinach. The residual warmth will slightly wilt the spinach.

  • 5

    Mix in the nonfat Greek yogurt to create a light, creamy sauce. Crumble the feta cheese over the dish and gently toss to combine all ingredients evenly.

  • 6

    Season with additional salt and pepper if desired, and serve immediately.

Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

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

Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Feta Pasta with Roasted Tomatoes and Chickpeas

Savor the delightful medley of tangy feta, herb-infused roasted cherry tomatoes, and hearty chickpeas tossed with whole wheat pasta. This creamy dish, enriched with a light nonfat Greek yogurt sauce and fresh baby spinach, provides comfort and vibrant flavors in every bite.

NUTRITION

580kcal
Protein
33.3g
Fat
16.6g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1/2 cup Chickpeas (cooked)

1.5 ounces Feta Cheese

1/2 cup Nonfat Greek Yogurt

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, a minced garlic clove, and dried oregano on a small baking tray.

  • 2

    Roast the tomatoes in the oven for about 10-12 minutes until they soften and begin to caramelize.

  • 3

    While the tomatoes roast, cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 4

    In a large bowl, combine the warm pasta with chickpeas, roasted tomatoes, and baby spinach. The residual warmth will slightly wilt the spinach.

  • 5

    Mix in the nonfat Greek yogurt to create a light, creamy sauce. Crumble the feta cheese over the dish and gently toss to combine all ingredients evenly.

  • 6

    Season with additional salt and pepper if desired, and serve immediately.