Mediterranean Pasta & Greens

Source: Clean Food by Terry Walters

  • 1 pound small pasta of your choice (I used mini-bow tie)

  • Olive Oil

  • 3 garlic cloves, minced

  • 1 sweet onion, finely chopped

  • 1 TBL dry basil

  • 2 tsp dry oregano

  • 1 1/2 cups cooked chickpeas

  • 2 cups diced tomatoes with juice

  • 2 TBL tomato paste

  • 1/4 cup mirin (if you have it, adds slight sweetness)

  • 1 small bunch of favorite greens (spinach, kale, collard, mustard, etc.), chopped

  • Fresh cilantro for garnish, chopped.

  • Salt & Pepper to taste

  1. Cook the pasta - be sure it is firm and not mushy. Drain pasta and toss with some olive oil. Set aside.

  2. In a medium soup pot (4 quart) add the olive oil, onion, garlic, basil, and oregano; saute for a few minutes until onions are soft.

  3. Add chickpeas, mirin, tomatoes, tomato paste and continue to cook for 5 minutes.

  4. Add the chopped greens and continue to cook a few more minutes until the greens are soft.

  5. Add the cooked pasta, combine everything. Season with salt and pepper.

  6. Add cilantro garnish, serve.


Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue

Suite 514

Chicago, IL 60605


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