The creamy, slightly briny flavor of feta adds an assertive edge to this Greek-inspired pasta, though milder cheeses (such as shredded Monterey Jack or Swiss) are also fine. Makes one 16-ounce mug serving.
1 cup frozen chopped spinach
½ cup ditalini or elbow macaroni
? teaspoon salt
? cup water
½ cup canned diced tomatoes with Italian seasoning, with juice
? cup rinsed and drained canned chickpeas
2 tablespoons crumbled feta cheese
Ground black pepper
1. In the mug, microwave spinach on high for 1–2 minutes or until thawed and warm. Using the tines of a fork, press down firmly on the spinach and drain off excess liquid. Transfer to a small plate or bowl.
2. In the mug, combine pasta, 1/8-teaspoon salt and the water. Place in the microwave atop a doubled paper towel. Microwave on high for 2 minutes. Stir. Microwave on high for 3 minutes. If the mixture appears dry, add 1 tablespoon of water to the mug. Microwave for 1½–2 minutes or until pasta is tender.
3. Stir in spinach, tomatoes and chickpeas. Microwave on high for 60–90 seconds or until heated through. Let stand for 1 minute, and then stir in feta. Season to taste with salt and pepper.
Spinach, Chicken and Feta Pasta: Use an equal amount of diced cooked chicken breast (or canned, water-packed chunk chicken, drained and flaked) in place of the chickpeas.