Spicy Spinach and Garlic Tomato Chickpea Pasta

Spicy Spinach and Garlic Tomato Chickpea Pasta with Homemade Flaxseed and Dill Ranch over Cucumber
Ingredients:
8 ounces chickpea pasta
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
2 cups fresh spinach leaves
1 cup cherry tomatoes, halved
Salt and black pepper to taste
1 large cucumber, thinly sliced
For Homemade Flaxseed and Dill Ranch:
1/2 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon ground flaxseed
1 clove garlic, minced
Salt and black pepper to taste
Instructions:
Cook chickpea pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
Add spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
Stir in cherry tomatoes and cooked chickpea pasta. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until tomatoes are softened.
In a small bowl, mix together Greek yogurt, chopped dill, ground flaxseed, minced garlic, salt, and black pepper to make the homemade ranch dressing.
To serve, arrange thinly sliced cucumbers on a plate. Top with the spicy spinach and garlic tomato chickpea pasta mixture. Drizzle homemade flaxseed and dill ranch dressing over the pasta