- 8 ounces of pasta (penne or fusilli work well)
- 1 block (about 7 ounces) of feta cheese
- 1 can (15 ounces) of chickpeas, drained and rinsed
- 3 cups fresh spinach leaves
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh basil leaves, for garnish
- Preheat your oven to 400°F (200°C).
- In a large baking dish, place the block of feta cheese in the center. Scatter the chickpeas around the feta.
- Drizzle 2 tablespoons of olive oil over the feta and chickpeas. Sprinkle the minced garlic, oregano, red pepper flakes, salt, and pepper over the top.
- Bake in the preheated oven for 25 minutes, or until the feta is golden and bubbly.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Once the feta and chickpeas are done, remove from oven and add the fresh spinach to the dish, stirring to wilt.
- Add the cooked pasta and reserved pasta water to the dish. Toss everything together until well combined.
- Squeeze the lemon juice over the pasta mixture and drizzle with the remaining tablespoon of olive oil.
- Garnish with fresh basil leaves before serving.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International