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Pasta with Chickpeas Spinach and Lemon
A quick, easy and delicious pasta dish that comes together in no time.
or any large shape pasta
can of garbanzo beans
drained and rinsed
fresh baby spinach
rinsed and dried
good quality chicken stock
cloves of garlic minced
small shallot diced
fresh cracked pepper
red pepper flakes
it won't be spicy since most of the heat is cooked out.
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Fill a large pot with water and bring to a boil.
While you are waiting for the water to boil, grab all of your ingredients.
For the chickpeas, drain them and rinse them under cold water until the water runs clear. Set aside.
Dice your garlic and shallots.
Now grab a large saute pan.
Add your olive oil and heat over medium heat for 1 minute.
Once your pan is heated add your garlic and shallots and cook for a few minutes.
Now add your red pepper flakes and cook for 1 minute.
Next add your spinach, stock, lemon juice and chickpeas and cook until the spinach just starts to soften, about 3-4 minutes.
Add salt and pepper and mix in well.
Reduce the heat to low while you wait for your pasta to cook.
When you pasta water is boiling, add a huge handful of salt. You should always salt your pasta water until it is salty like ocean water.
Add your pasta and cook according to the manufacturers instructions for al dente.
Once the pasta is almost done, scoop out one mug full of pasta water and set aside.
Drain your pasta water and add your pasta to to the pan with the spinach and chickpeas.
Toss your pasta into the mixture well making sure to coat all of the pasta with the sauce.
Let the pasta sit in the spinach and chickpea mixture for a couple minutes as you continue to toss and stir it around. This will let the pasta pick up the flavors.
If you sauce starts to look dry, add a little of your reserved pasta water cooking liquid and mix that in.
Serve immediately as is or with some fresh Parmesan.
Nutrition Values are estimates only.
See full nutrition disclaimer here