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Chickpea Pasta with Spinach

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A quick and nutritious vegetarian dish combining protein-rich chickpea pasta with fresh spinach and zesty lemon.

Ingredients

Pasta

  • 8 ounces rotini chickpea pasta

Oil

  • 2 tablespoons olive oil

Chickpeas

  • 1 15 ounce can chickpeas, drained and rinsed

Garlic

  • 3 cloves garlic cloves, minced

Red Pepper Flakes

  • 0.25 teaspoon red pepper flakes

Salt

  • 1 teaspoon kosher salt

Black Pepper

  • 0.5 teaspoon black pepper

Lemon

  • 1 lemon juice and zest of 1 lemon

Spinach

  • 1 cup torn baby spinach

Pecorino Cheese

  • 0.25 cup grated Pecorino cheese plus more for serving

Parsley

  • 2 tablespoons chopped parsley

Instructions 

  • Cook pasta in boiling salted water until al dente, then drain and rinse.
  • Heat 1 tablespoon olive oil in a skillet. Sauté chickpeas until crispy, about 5-6 minutes.
  • Add garlic, red pepper flakes, salt, and pepper; cook for 30 seconds to 1 minute.
  • Stir in pasta, lemon juice, lemon zest, and remaining olive oil.
  • Add spinach, Pecorino, and parsley; cook until greens wilt, then serve with extra cheese.

Notes

For extra flavor, sprinkle additional Pecorino cheese before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Chickpeas, Pasta, Spinach