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Tomato, Chickpea, & Feta Pasta

This Tomato, Chickpea, & Feta Pasta is an easy Mediterranean-inspired dinner made with juicy roasted cherry tomatoes, creamy feta, hearty chickpeas, baby spinach, and pasta tossed in a rich baked feta sauce. It is simple, flavorful, and perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Mediterranean Inspired
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz pasta any short pasta shape
  • 4 oz feta cheese about 1/2 block
  • 2 cups cherry tomatoes
  • 15 oz chickpeas 1 can, drained and rinsed
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes adjust to taste
  • 3-4 handfuls baby spinach
For Serving
  • grated Parmesan cheese for serving

Equipment

  • Baking dish
  • Large pot
  • Colander
  • Wooden spoon or spatula

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Add the feta cheese, cherry tomatoes, drained chickpeas, and minced garlic to a baking dish.
  3. Drizzle everything with the olive oil. Sprinkle with the salt, black pepper, Italian seasoning, and crushed red pepper flakes.
  4. Bake for 20–25 minutes, or until the cherry tomatoes have softened and begun to burst and the feta is hot and soft.
  5. Remove the baking dish from the oven. Smash the softened tomatoes and feta together with the chickpeas and garlic until a thick, creamy sauce forms.
  6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
  7. Add the baby spinach to the pasta during the final 30 seconds of cooking so it wilts. Alternatively, blanch the spinach separately for about 30 seconds.
  8. Drain the pasta and spinach, then add them directly to the baked feta mixture. Toss well until the pasta is evenly coated in the creamy tomato-feta sauce.
  9. Serve warm topped with freshly grated Parmesan cheese.

Notes

This recipe makes approximately 2–3 servings.
For a creamier sauce, reserve a small amount of pasta cooking water and stir it into the feta mixture as needed.
The crushed red pepper flakes can be reduced or omitted for a milder pasta.