1 Rutabaga, peeled and chopped 1 Sweet potato, peeled and chopped ¼ lb. Spinach leaves, torn 2 Cloves garlic, minced 1 15 oz. Can chickpeas, drained 1 Tb. Lemon juice ½ lb. Whole wheat pasta, prepared. Salt and pepper to taste
Cook rutabaga and sweet potato in olive oil for 5 minutes, until beginning to soften. Add spinach, garlic, and chickpeas and cook another 5 minutes. Toss with pasta, lemon juice, salt and pepper, and more olive oil if necessary. Serve immediately.
