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Pasta with Spinach, Chickpeas and Feta

Serves 3

  • 2 cups coarsely chopped spinach
  • 2 cups hot cooked pasta (penne, rigatoni, etc)
  • 1/4 cup crumbled feta cheese
  • 1 tbsp olive oil
  • tbsp fresh lemon juice
  • pinch salt
  • 1 small tin chickpeas, drained
  • 1 clove garlic, crushed
  • ground black pepper, to taste

Combine everything in a large bowl. Toss well. Garnish with lemon wedges, if desired.