Description
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Chickpea Pasta with Spinach
Chickpea Pasta with Spinach is a delicious, quick-to-make dish that brings together the nutty flavors of Pecorino cheese, fresh spinach, and zesty lemon. Chickpeas have been a staple for centuries, used in a wide variety of cuisines for their nutritional benefits. In this recipe, they add a delightful crispy texture and extra protein to complement the gluten-free chickpea pasta. It’s the perfect weeknight meal that’s not only satisfying but also healthy!
8 oz chickpea rotini pasta
2 tbsp olive oil
1 can (15 oz) chickpeas, drained and rinsed
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
Juice and zest of 1 lemon
1 cup torn baby spinach
1/4 cup grated Pecorino cheese + extra for serving
2 tbsp chopped parsley
Directions
1. Cook pasta until al dente. Drain and rinse.
2. Heat 1 tbsp olive oil in a skillet. Sauté chickpeas for 5-6 mins until golden.
3. Add garlic, red pepper flakes, salt, and pepper; cook for 1 min.
4. Stir in pasta, lemon juice, zest, and 1 tbsp olive oil.
5. Add spinach, Pecorino, and parsley, and stir until wilted.
Prep Time: 5 mins
Kcal: 288 per serving
