easy weeknight chickpea pasta
easy weeknight pasta
serves 4
Ingredients
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 garlic clove, thinly sliced
2 zucchinis, sliced into half moons
8 ounces baby bella or cremini mushrooms, sliced in half (or into quarters, if large)
2 to 4 handfuls spinach or kale
1 box pasta (lentil, chickpea, rice or wheat)
1 24-ounce jar Rao’s marinara sauce, or your favorite organic marinara sauce
torn basil leaves, to serve (optional)
Directions
In a large deep skillet, warm olive oil over medium heat, about 1 minute. Add onion and garlic and sauté until fragrant, approximately five minutes. If the garlic begins to burn, turn down the heat to medium-low.
Add mushrooms and zucchini and sauté until vegetables are tender, 7 to 10 minutes longer.
Stir in marinara sauce and bring to a boil, and then simmer for at least 5 minutes, or until you’re ready to serve. Add the spinach (or kale) and stir just long enough to wilt, ~1-2 minutes.
Meanwhile, in a large pot of boiling water, cook the pasta according to package directions. Once cooked but al dente, drain and rinse the pasta, then add it to the skillet with the marinara mixture and stir to combine.
Portion out 1 to 2 cups of the pasta-vegetable mixture per serving and sprinkle with torn basil to garnish.