Some nights… I just don’t feel like cooking! It’s then, I get creative and rely on my pantry and freezer stock to fill in the blanks. This one-pot spaghetti meal wasn’t what was planned. I took at look at what I had (fresh and stocked) and the ingredients lead me to the final dish. We loved it and will be recreating it again. You can find the recipe video on my social media channels.
Yield – about 6 servings
1 lb whole wheat pasta (penne or rotini)
2 medium carrots, diced
2 small zucchini, chopped
3 ripe tomatoes, diced
3 cups medium shrimp (about 12–14 oz), frozen, peeled & deveined
1 (15 oz) can chickpeas, rinsed and drained
5 garlic cloves, sautéed in olive oil (see tip below)
5 cups fresh spinach (or 2 cups frozen spinach)
3 cups reserved pasta water
2 lemons, zest and juice
1 tsp salt
½ tsp black pepper
Optional: Grated Pecorino Romano or Parmesan cheese
TIP and RECIPE SWAPS:
Bring a large pot of salted water to a boil.
Add sliced carrots and pasta. Cook for 4-5 minutes.
Add zucchini, tomatoes, and shrimp to the pot. Boil 5–6 more minutes.
Reserve 3 cups of pasta water, then drain pasta, shrimp, and vegetables.
Return mixture to the pot.
Add chickpeas, garlic and oil, lemon zest and juice, spinach, salt, and pepper.
Pour in 2–3 cups reserved pasta water.
Cover and simmer on low for 5–7 minutes, until water reduces to a silky sauce.
Stir gently. Serve warm with grated cheese, if desired-5
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