Creamy Spinach Pasta
12 ounces uncooked tube-shaped chickpea pasta (about 3 1/2 cups) (such as Banza)
1 clove garlic, thinly sliced (about 1 tsp.)
2 tablespoons thinly sliced shallots
3 ¼ ounces mascarpone cheese
4 ounces fresh baby spinach
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon lemon zest (from 1 lemon)
1 pinch Crushed red pepper
Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
Transfer pasta to a large bowl; add garlic, shallot, mascarpone, spinach, salt, pepper, and 1/2 cup of the reserved cooking liquid. Stir until cheese has melted and mixture is combined, about 1 1/2 minutes. Add additional cooking liquid as needed to loosen sauce. Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper. Serve immediately.