Pasta with Spinach and Chickpeas

Pasta with Spinach and Chickpeas

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
KIMBICA
Recipe by  KIMBICA

“This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  2. 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 garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  3. Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

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Reviews (2)

Rate This Recipe
Joey Joan
1

Joey Joan

This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it

CarolynS
0

CarolynS

Delicious but would try a different type of pasta than linguine. With the chick peas a shorter pasta would be easier to handle.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 613 cal
  • 31%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 104.3 g
  • 34%
  • Protein
  • 22.6 g
  • 45%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1685 mg
  • 67%

Based on a 2,000 calorie diet

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