Chickpea Pasta with Spinach
With spinach, lemon, garlic and Pecorino cheese, this super east chickpea pasta recipe is ready in about 20 minutes.
Servings: 4
Ingredients
- 8 ounces rotini chickpea pasta
- 2 tablespoons olive oil
- 1 15-ounce can chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, juice and zest
- 1 cup torn baby spinach
- 1/4 cup grated Pecorino cheese plus more for serving
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and rinse in a fine mesh strainer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas and sauté occasionally stirring around the chickpeas. They will turn crispy and golden in about 5-6 minutes.
- Then add the garlic, red pepper flakes, salt and pepper, cooking for 30 seconds to 1 minute, until fragrant.
- Stir in the pasta, lemon juice, lemon zest and 1 tablespoon olive oil.
- Add the spinach, Pecorino cheese, and parsley. The greens will wilt in a couple minutes.
- Top with additional Pecorino before serving.
Video
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. You can reheat it on the stove with a little olive oil in a skillet over medium heat.
My favorite way to serve leftovers cold is as a pasta salad. I like adding fresh spinach leaves and a splash of balsamic vinegar and olive oil. Since cold food tends to need more seasoning than hot food, I also sprinkle on flaky sea salt and black pepper to finish it.
Nutrition
Calories: 373kcal | Carbohydrates: 50g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 989mg | Potassium: 261mg | Fiber: 14g | Sugar: 6g | Vitamin A: 947IU | Vitamin C: 20mg | Calcium: 138mg | Iron: 7mg