2 cups whole wheat penne pasta
8 ounces spicy pork sausage (could also use spicy turkey sausage)
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced (about 1/2 cup)
3 cloves garlic, minced
1, 5 ounce bag baby spinach, about 4–5 cups
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1, 15 ounce can chickpeas, drained and rinsed
1 cup freshly shredded parmesan cheese
Cook pasta according to package directions, drain, and set aside.
In a medium skillet over medium high heat, add sausage and cook until no longer pink and cooked through drain and set aside.
Wipe out any excess grease in the skillet.
In the same skillet over medium heat, add olive oil and onions – saute until translucent.
Add garlic and spinach – stir and allow spinach to wilt down.
Stir in salt, Italian seasoning, and red pepper flakes (optional).
Add chickpeas, sausage, and pasta and stir to heat through.
Stir in parmesan cheese until melted