- 8 oz chickpea pasta (such as Banza)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup low-fat cottage cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and, and sauté for about 30 seconds until fragrant.
- Stir in the cherry tomatoes and cook for about 2-3 minutes until they start to soften. Then add the fresh spinach and cook until wilted (about 2 minutes).
- Add the chickpeas and cooked pasta to the skillet. Pour in the reserved pasta cooking water as needed to achieve the desired sauce consistency. Stir well to combine.
- Remove from heat and stir in the cottage cheese until everything is creamy and well mixed. Season with oregano, salt, and pepper to taste.
- Enjoy!