Pasta with Chickpeas, Tomato, and Spinach | MyPlate

Ingredients

• 1 small yellow onion (peeled and chopped into 1/4 pieces)
• 8 ounces medium-size whole-wheat pasta (such as rotini or shells)
• 1 tablespoon vegetable oil
• 2 cloves garlic (peeled and minced)
• 2 carrots (scrubbed and diced into 1/4-inch pieces)
• 1 celery stalk (diced into 1/4-1/2-inch pieces)
• 1/2 teaspoon dried rosemary
• 1 can 16-ounce low sodium chickpeas (drained and rinsed with cold water)
• 1 can 14.5-ounce low-sodium diced tomatoes (including the liquid)
• 2 cups spinach (washed and chopped)
• 1/2 teaspoon chopped red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese