Vibrant Sun-Dried Tomato Chickpea Penne

Ingredients

• 12 oz penne
• 15 oz canned garbanzo beans
• 5 oz baby spinach leaves
• 0.5 cup sun-dried tomatoes packed in oil
• 0.25 cup extra virgin olive oil
• 4 cloves garlic
• 0.25 cup fresh basil
• 1 tsp oregano
• 2 tbsp parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 1 tbsp lemon juice
• 1 cup cherry tomatoes
• 0.5 small yellow onion

Instructions

1. 1Cook penne according to package directions in salted water. Reserve 1 cup of pasta cooking water before draining.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté yellow onion until softened, then add minced garlic, sun-dried tomatoes, and red pepper flakes (if using) for 1-2 minutes until fragrant.
3. 3Add the drained garbanzo beans, cherry tomatoes, dried oregano, and a splash of reserved pasta water to the skillet. Cook for 3-4 minutes, allowing flavors to meld.
4. 4Stir in the fresh spinach, chopped basil, fresh parsley, lemon juice, cooked penne, and remaining reserved pasta water as needed to create a light sauce. Toss until spinach wilts and everything is well combined. Season with salt and black pepper to taste.