Pasta with Chickpeas, Tomato, and Spinach

Ingredients

• 1 small yellow onion, peeled and chopped into 1/4-inch pieces
• 8 ounces gluten-free rotini or shell pasta, uncooked
• 1 tablespoon vegetable oil
• 2 cloves garlic, peeled and minced
• 2 carrots, scrubbed and diced into 1/4-inch pieces
• 1 celery stalk, diced into 1/4- to 1/2-inch pieces
• 1/2 teaspoon dried rosemary
• 1 can (16 ounces) low-sodium chickpeas, drained and rinsed
• 1 can (14.5 ounces) low-sodium diced tomatoes, including the liquid
• 2 cups spinach, washed and chopped
• 1/2 teaspoon chopped red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Method

1. Fill a large pot halfway with water and bring to a boil over high heat. Add the pasta and cook until just tender, about 12 minutes or the time on the package. Just before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta and set aside.
2. While the pasta cooks, make the sauce: put a skillet over medium-low heat and, when hot, add the oil. Add the garlic, onion, carrots, celery, and rosemary and cook until the garlic is golden, about 15 minutes.
3. Add the chickpeas and, using a fork, lightly mash half of them. Add the reserved pasta water and the tomatoes and cook for 10 minutes.
4. Add the pasta and spinach to the skillet and cook until the spinach is tender and most of the liquid has been absorbed by the pasta, about 10 minutes. Add the red pepper flakes, if desired.
5. Mix well and serve immediately, garnished with the Parmesan cheese.