Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hiya Artists. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- Components
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- 1tablespoon olive oil
- 1 medium zucchini, chopped
- 12ounces spaghetti, damaged in half
- 1 15-oz. can chickpeas, drained
- 1 12.5-oz. jar tikka masala simmer sauce
- 2cups child spinach, loosely packed
- Instructions
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Warmth olive oil in a big skillet on medium-high warmth. Add zucchini and a pinch of salt, and prepare dinner till crisp tender, about 4 minutes.
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Add spaghetti, tikka masala sauce, and three cups water and produce to a boil. Proceed to prepare dinner, stirring often with tongs to stop sticking, till the sauce has decreased and thickened and the pasta is al dente, about 8–10 minutes.
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Flip off warmth, add the chickpeas, and stir in spinach till wilted. Season with salt and black pepper to style. Serve instantly.
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