Call me boring but I love spaghetti, just plain old spaghetti with tomato sauce. Sometimes though, it’s nice to change things up. I thought Cole might enjoy something a little different in his spaghetti, because he has suddenly decided he doesn’t like tomato sauce on his pasta. His change of heart was a little frustrating for me, since spaghetti with tomato sauce has always been the one food he’ll always eat. It seems like his list of favourite foods is growing shorter and shorter lately. I know he likes chickpeas and he often tells me he likes spinach, so I thought this meal would be perfect for him. I was wrong! He took one look at it and immediately started sulking. Bennett, who does everything his brother does, quickly followed suit. Cole did eventually eat the chickpeas but left everything else. I, on the other hand, loved this dish. It was a refreshing change from the usual spaghetti. I love the fresh lemon flavour. It was so easy to throw together too. I plan to give this one another shot with Cole in case he was just having an off day. He’s so unpredictable!

Lemon, Spinach and Chickpea Spaghettini
Adapted from Week of Menus

1 box (500 g) whole wheat spaghettini pasta
4 tbsp olive oil
6 garlic cloves, crushed
zest of 1 lemon
juice of 1 lemon
1 bag (10 oz) fresh baby spinach
1 can (19 oz) chickpeas
1/4 cup grated parmesan cheese (or more!)
salt and pepper, to taste

Cook spaghettini according to package directions. While pasta is cooking, heat oil in a large skillet over medium heat and saute garlic for 1-2 minutes. Add spinach and chickpeas, and cook for a few minutes, just until spinach has wilted. Toss with cooked spaghettini pasta, lemon, lemon zest, parmesan cheese, and salt and pepper to taste. Sprinkle with additional parmesan when serving.