Chickpea Pasta with Spinach

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

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

Juice and zest of 1 lemon

1 cup torn baby spinach

1/4 cup grated Pecorino cheese plus more for serving

2 tablespoons chopped parsley

Directions

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.

Nutrition

• Calories: 288 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Cholesterol: 7 mg
• Sodium: 745 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 17 g