On a chilly day it’s nice to have something hot for lunch whether you’re at home or work. Pile this pasta dish into a Thermos flask and you will be so happy come lunchtime. It’s an adaptation of an Italian classic but with added veg for goodness and fibre. And if you leave the bacon out and use vegetarian cheese, this could be a good veggie meal.
Ingredients
How to Make It
- Bring a large saucepan of water to the boil. Add plenty of salt, then the pasta. Cook the pasta for 10–12 minutes until just al dente, then add the spinach and allow it to wilt down into the water before draining everything in a colander.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large saucepan or in a sauté pan with a lid. Add the bacon and fry it until crisp and browned. Add the garlic and cook for a further minute or so, then add the tomatoes and rosemary along with 100 ml of water. Season with salt and pepper, then simmer until reduced.
- Mash half the chickpeas roughly (you can do this in a food processor or with a hand-held blender) and add them to the sauce with the whole chickpeas. Add a little more water to loosen the sauce and simmer until everything is well combined and piping hot.
- Toss the sauce with drained pasta and spinach and serve with plenty of grated cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 390 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |