A full of flavour, quick and easy dinner recipe, perfect for mid-week meals. This Mediterranean pasta has fresh cherry tomatoes, capers, red onion and garlic, all baked until saucy.
Drizzle around 3 tablespoons extra virgin olive oil into the base of a large baking dish.
Add the halved cherry tomatoes, chickpeas, sliced red onion, diced zucchini, capers, garlic paste, salt, pepper and thyme. Toss to coat evenly.
Place baking dish into the oven and bake for 30 minutes, stirring halfway.
While the pasta sauce is cooking, bring a large pot of water to the boil. Add the pasta and boil until al dente. Once al dente, strain.
Once the pasta sauce is cooked, remove from the oven and add the baby spinach, stirring through until all of the spinach is wilted.
Add the cooked pasta to the pasta sauce in the baking dish and stir to combine.
Serve warm topped with parmesan cheese (optional).
Notes
Nutrition facts are an estimate only. Store leftovers in an airtight container in the fridge for up to 3 days. To make gluten free use your favourite gluten free pasta. To make dairy free, do not serve with parmesan cheese.