Spicy Garlic Spinach Pasta with Chickpeas
The ultimate comfort food! Spicy Garlic Spinach Pasta with Chickpeas is a quick and nutritious dish packed with flavor. Perfect for busy weeknights, this easy recipe satisfies cravings while keeping it healthy. Try it tonight!
Equipment
- Large Pot
- Grater
- Wooden Spoon
- Skillet
Ingredients
- 8 ounces ditalini pasta cooked al dente
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes plus extra for sprinkling
- 12 ounces fresh baby spinach
- salt and pepper to taste
- 1 14-ounce can chickpeas drained and rinsed
- 1/3 cup freshly grated pecorino romano cheese plus extra for topping
Instructions
- Bring a pot of salted water to a boil to prepare the pasta. Cook it according to the directions on the pasta.
- While waiting on the pasta, heat a large skillet over medium-low heat and add the olive oil and unsalted butter. Stir in the garlic cloves and crushed red pepper flakes. Cook for 30 seconds or so, until the garlic is fragrant.
- Add in the fresh baby spinach with a pinch of salt and pepper and stir, cooking until it wilts.
- Stir in the chickpeas.
- Stir in the cooked pasta and the 1/3 cup of freshly grated pecorino romano cheese until combined. Serve immediately with extra red pepper flakes and grated cheese.
Notes
- Storage: Allow leftovers to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to three days.
- Freezing: You can freeze this pasta dish for up to a month. Just ensure you store it in a freezer-safe container.
- Pairing: This pasta pairs wonderfully with a side salad or some garlic bread to soak up the flavors.
- Spice Level: Adjust the amount of red pepper flakes to control the heat. You can always start with less and add more as needed.
- Vegetarian Option: This recipe is naturally vegetarian, making it a great choice for meatless meals.