Spinach + Chickpea Protein Pasta

(makes 4 servings)

• 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)

1. 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.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and, and sauté for about 30 seconds until fragrant.
3. 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).
4. 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.
5. Remove from heat and stir in the cottage cheese until everything is creamy and well mixed. Season with oregano, salt, and pepper to taste. 
6. Enjoy!