Sun-Dried Tomato-Basil Pasta

🥘 Ingredients

• medium-sized ridged protein pasta 12 oz
• pine nuts 0.33 cup
• Sun-Dried Tomato Sauce 2.33 cup
• baby spinach 5 oz
• can chickpeas 1
• small lemon 1
• Kosher
• fresh basil leaves 1 handful

1. 1

   Gather: medium-sized ridged protein pasta , pine nuts , Sun-Dried Tomato Sauce , baby spinach , can chickpeas , small lemon , Kosher salt and freshly cracked black pepper, fresh basil leaves .
2. 2

   Cook the pasta. Bring a large pot of water to a boil. Once boiling, salt the water generously. Add the pasta and cook until just al dente, according to the package instructions.
3. 3

   While the water comes to a boil, make your side salad (if you’re making one) and prep the other ingredients.
4. 4

   Toast the pine nuts (if using). Heat a small dry skillet over medium-low heat for 2-3 minutes . Once hot, add the pine nuts and toast for 5 to 7 minutes, stirring constantly, until fragrant and lightly golden.
5. 5

   Warm the sauce. Transfer the Sun-Dried Tomato Sauce to a medium to large Dutch oven over medium-low heat. Slowly warm, stirring occasionally, until hot and glossy, about 8 to 10 minutes. While the sauce warms, roughly chop the spinach, and drain and rinse the chickpeas. Once the sauce is hot, add the chopped spinach, tossing until just wilted, about 2 to 3 minutes. Stir in the drained chickpeas. Turn the heat to low if the pasta is not yet done.
6. 6

   Finish: Using tongs or a slotted spoon, transfer the cooked pasta into the Dutch oven, leaving pasta water behind in the pot. Toss well, then add 1/4 cup pasta water until the sauce evenly coats the noodles and becomes silky, adding more pasta water as needed. Take off the heat and add a squeeze of lemon juice. Taste, adding more salt/pepper to season.
7. 7

   Assemble: Divide between bowls, and top with pine nuts (if using). Garnish with the basil. Serve with your side salad if you made one.