Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 1tablespoon olive oil
• 1 medium zucchini, chopped
• 12ounces spaghetti, broken in half
• 1 15-oz. can chickpeas, drained
• 1 12.5-oz. jar tikka masala simmer sauce
• 2cups baby spinach, loosely packed

Directions

1. Heat olive oil in a large skillet on medium-high heat. Add zucchini and a pinch of salt, and cook until crisp tender, about 4 minutes.

2. Add spaghetti, tikka masala sauce, and 3 cups water and bring to a boil. Continue to cook, stirring frequently with tongs to prevent sticking, until the sauce has reduced and thickened and the pasta is al dente, about 8–10 minutes.

3. Turn off heat and stir in spinach until wilted. Season with salt and black pepper to taste. Serve immediately.