We try to do vegetarian meals once a week, some weeks we’re pretty good, some weeks we are not – at all 🙂
I was a bit apprehensive about this one – the flavors from the feta are pretty strong but Hubby really liked it, so that’s a win in my book. The picky boy is at boyscouts, so I’m going to go out on a limb and think he’s not going to be keen on it, but he’s a big boy and will get over it.
This was a really quick meal to put together and I added some toasted Naan from the freezer – which is always tasty.
Vegetarian Greek Pasta Recipe
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Carrie Hill
Serving Size: 1 Cup
Calories per serving: 249
8 oz Linguine or Spaghetti Pasta
2 oz Baby Spinach, chopped
2-3 Tomatoes, chopped (smaller tomatoes, use 3)
15 oz can Chickpeas, drained & rinsed
1/2 C. Feta Cheese
3 Pepperoncini, sliced
1/2 Clove Garlic, smashed
1/2 C. Pasta Cooking Water
1 tsp Oregano (dried)
1 Tbsp Lemon Juice
2 Tbsp Olive Oil
1/4 tsp salt
Cook pasta according to package instructions, add in the rinsed & drained chickpeas for the last 2-3 minutes to warm them through.
While pasta is cooking chop your tomatoes& spinach into a large bowl
Mix up the garlic, pepperoncini, oregano, lemon juice, salt & olive oil in a small bowl - set aside to wait for the pasta water
When the pasta is done, drain pasta & chickpeas, reserving 1/4 cup of cooking liquid, add it to the small bowl and mix well
Place pasta in large bowl with the spinach & tomatoes.toss well then fold in the Feta Cheese and pour over the sauce.
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.