1 Rutabaga, peeled and chopped
1 Sweet potato, peeled and chopped
¼ lb. Spinach leaves, torn
2 Cloves garlic, minced
1 15 oz. Can chickpeas, drained
1 Tb. Lemon juice
½ lb. Whole wheat pasta, prepared.
Salt and pepper to taste
Cook rutabaga and sweet potato in olive oil for 5 minutes, until beginning to soften. Add spinach, garlic, and chickpeas and cook another 5 minutes. Toss with pasta, lemon juice, salt and pepper, and more olive oil if necessary. Serve immediately.
Serves 4-6 |
