Pasta con Legumi

Pasta con Legumi is a comforting and hearty dish that showcases the rich flavors of legumes combined with al dente pasta. Perfect for a midnight meal, this vegan Italian dish is both satisfying and nutritious.

Ingredients

• Pasta (e.g., spaghetti or linguine) - 150g
• Canned chickpeas - 240g (drained and rinsed)
• Canned diced tomatoes - 400g
• Garlic - 3 cloves (minced)
• Onion - 1 medium (finely chopped)
• Olive oil - 2 tablespoons
• Vegetable broth - 200ml
• Fresh spinach - 100g
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the canned diced tomatoes, chickpeas, vegetable broth, and dried oregano to the skillet. Stir well and bring to a simmer.
4. Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
5. Add the fresh spinach to the skillet and cook for an additional 2-3 minutes, until wilted.
6. Combine the cooked pasta with the legume mixture in the skillet, tossing gently to coat the pasta evenly.
7. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 410
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, aiding digestion and promoting satiety.

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