Ingredients
Scale
- 1 lb (16 oz) Penne or Rotini pasta (Store brand)
- 1 jar (24 oz) Marinara sauce
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1 bag (10 oz) Frozen chopped spinach
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Olive oil or vegetable oil
- 1 teaspoon Dried oregano
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions, but aim for “al dente”—usually about 1-2 minutes less than the full cook time. This prevents the pasta from getting mushy when you reheat it later in the week. Drain the pasta and set it aside.
- While the pasta boils, heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant. Pour in the drained chickpeas and cook for 3 minutes to let them absorb the flavors.
- Add the frozen spinach directly into the skillet with the onions and chickpeas. Stir frequently until the spinach is completely thawed and any excess moisture has evaporated. Pour in the entire jar of marinara sauce. Lower the heat to a simmer and let the flavors meld for about 5 to 7 minutes. Season with salt, pepper, and red pepper flakes if you like a little kick.
- Toss the cooked pasta into the sauce and stir until every noodle is evenly coated. Take four airtight meal prep containers and divide the pasta equally among them. Allow the food to cool slightly before snapping on the lids and placing them in the refrigerator.
- Cook Time: 30 minutes