Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 10 oz. pkg. baby spinach leaves
• 12 oz. fusilli (corkscrew or other short pasta)
• 1 tsp. lemon zest
• Juice of 1 lemon
• 2 Tbsp. chopped fresh oregano or basil
• 1 (15 to 19 oz.) can chickpeas, rinsed
• 1/3 cup sliced Kalamata olives
• Coarse salt and ground black pepper
• 1/2 cup crumbled feta cheese

Directions

1. In a Dutch oven, heat oil on medium-high until hot. Cook onion and garlic 5 minutes or until softened. Add spinach and cook 3 minutes or until just wilted and bright green.
2. Meanwhile, cook the pasta according to directions; drain. Add the lemon zest, juice, oregano or basil, chickpeas and olives to the spinach mixture and heat through. Add the drained pastas and toss well. Season to taste with salt and pepper. Spoon into pasta bowls, top with feta cheese and serve.

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