Honestly, running low on food happens rather more often than I like to admit. And every time it does, my husband and I swear, quite literally, but under our breath (of course), that this is the week we’ll start to order our groceries. I like to think that these biweekly kitchen laments foster some foodie creativity.
Take last weekend’s dinner. This simple pasta recipe was a happy accident. It was the perfect storm of a weekend when everyone was sick and busy and by Sunday night the fridge was a mishmash of leftovers, cheese, yogurt, and handfuls of veggies and fruits, like half a pomegranate.
With an evening of baths and homework ahead, dinner needed to be quick. I reached for my last box of Chickapea Pasta. It’s packed with 23 grams of protein and 11 grams of fibre per serving so I can make a healthy meal even when I need to hit the grocery store.
Pomegranate Feta Pasta Recipe
- 1/4 cup Pomegranate seeds
- 1/4 cup Feta
- 1 box of Chickapea Pasta (<–get it here)
- 1-2 tablespoons of Olive Oil
- A few sprigs of Thyme, mostly for decoration
After draining the pasta, I poured it back in the pot. Then added a healthy drizzle of olive oil and lightly mixed. Divide onto plates and add pomegranates, feta, and thyme.
When I’m unsure if my kids will like a recipe, I offer the new ingredients as a topping and add more if they enjoy it. A little habit that has saved several meals from dissolving into tears.
The combination of sweet pomegranates with the salty feta is so delicious! Topped on the hearty chickpea and lentil pasta, it’s a filling and healthy meal.
Want more chickpea lentil pasta recipes? I have a whole bunch for you!
Disclosure: I am a Chickapea Ambassador and I receive special perks as part of my affiliation with this group. Thank you for supporting the businesses that support Green Moms Collective. As always, opinions are my own.
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