High-Protein Italian Breakfast Bowl 57

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 tablespoon olive oil
• 3 count garlic cloves, minced
• 15 oz canned chickpeas, drained and rinsed
• 5 oz baby spinach
• 1 count lemon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup pasta water

Instructions

1. 1.Bring a large pot of salted water to a boil and cook 12 oz of pasta according to package instructions until al dente.
2. 2.While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
3. 3.Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
4. 4.Drain and rinse one 15 oz can of chickpeas and add to the skillet. Cook for 3-4 minutes, stirring occasionally.
5. 5.Add 5 oz fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes.
6. 6.Add the zest and juice of one lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and stir to combine.
7. 7.Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with chickpeas and spinach.
8. 8.Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly. Adjust seasoning if necessary with salt and pepper to taste. Serve warm.