Whole wheat penne
Frozen chopped spinach, thawed
Sun dried tomatoes, chopped
Stuffed Spanish olives
Pitted kalamata olives
5 garlic cloves, minced
1. Bring pot of water to a boil and prepare the pasta.
2. While pasta is cooking, heat olive oil in a skillet over medium high heat. Add garlic and olives and let simmer for a few minutes. Add sun dried tomatoes, spinach, and chickpeas, drizzle with lemon juice and more olive oil if necessary and saute for about 4 minutes. Add pasta and then pour tahini paste over mixture and gently mix with a wooden spatula to incorporate. You want the pasta to be generously coated with the tahini.
3. Allow ingredients and flavors to sit for a little bit to heat the pasta through. Enjoy with some white wine.