This dish makes a super quick, delicious, healthy dinner for the lacto-ovo vegetarians out there. With prepackaged and canned ingredients this dish comes together super fast. The tortellini takes the longest to cook at about 10 minutes and while that’s cooking the spinach is heating in the microwave, the sauce and chickpeas are heating on the stove and before you know it everything’s done and it’s time to eat. This made about 3 servings. Enough for my husband and I for dinner with enough left over that I could have it for lunch a few days later. It reheats very well, there’s a lot of protein, not too much fat and it tastes divine!

1 9 oz package refrigerated tortellini
1 10 oz package frozen spinach
1 16 ozjar of sauce
1 15 oz can of chickpeas - drained
scant 1/4c (or to taste) grated Parmesan cheese

Cook the tortellini according to the package. While the pasta is cooking heat the sauce and chickpeas over medium heat and cook the spinach in the microwave just long enough to heat it completely (3-4 minutes). Drain the spinach well and add it and the cheese to the sauce and chickpeas. By this time your pasta should be done. Drain the pasta, mix with everything else. Spoon into bowls and enjoy! Keep leftovers in the fridge and heat in the microwave for a minute or two.

Notes:

I use specific brands of pasta and sauce when I cook this. I can’t attest to how the flavors are with other brands/varieties. The pasta I use is Buitoni Portabella and Cheese Tortellini, the sauce I use is Classico Vodka Sauce.

Check the ingredient list on your can of chickpeas. If they’re packed in any kind of syrup or sugar rinse them after you drain them.