Serves 4
8 ounces whole wheat penne or fusilli (I used rotini, because I'm a rebel like that)
1/2 teaspoon salt
6 ounces turkey kielbasa, cut into 1/4-inch slices (I used turkey sausage, because I couldn't find kielbasa)
4 cups baby spinach
1 cup canned chickpeas, rinsed and drained
3 scallions, thinly sliced
1 garlic clove, minced
Pinch of red pepper flakes
1 teaspoon extra-virgin olive oil
2 tablespoons Pecorino Romano or Parmesan cheese
1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, spray large skillet with cooking spray and set over medium-high heat. Add kielbasa and cook, stirring occasionally, until lightly browned, about 2 minutes. Add spinach, chickpeas, scallions, garlic, and pepper flakes and cook, stirring often, until spinach is wilted, about 2 minutes. Add pasta and oil and toss to combine. Divide pasta evenly among 4 serving plates; sprinkle with cheese.
Results: This was very simple to make and really delicious! I was able to keep some pasta, chickpeas and sausage separate for the boys (because god forbid they eat anything blended together.) Henry ate everything, and Steven actually ate all the chickpeas and pasta, but gave Henry his sausage. But he actually tried it, so that's a win! Leftovers were good too!
Recipe from Fresh, Fabulous, Fast by Weight Watchers.
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