Chickpea Pasta with Spinach

Method

1. 1

   Gather the ingredients.

2. 2

   Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.

3. 3

   Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

4. 4

   Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat.

5. 5

   Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.

Nutrition

calories

613 kcal

fatContent

12 g

fiberContent

11 g

sugarContent

4 g

sodiumContent

1685 mg

proteinContent

23 g

cholesterolContent

8 mg

carbohydrateContent

104 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews