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Chickpea Pasta with Spinach

Chickpea Pasta with Spinach

Cost $6, save $10

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $6

INGREDIENTS

  • Main Ingredients

    • 🧂 1 tablespoon sea salt, divided
    • 1 (16 ounce) package linguine pasta
    • 2 tablespoons extra-virgin olive oil, or more as desired
    • 🧄 2 cloves garlic, minced
    • 1 (10 ounce) bag baby spinach leaves, chopped
    • 🍅 3 large tomatoes, seeded and diced
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 teaspoon chopped fresh marjoram, or more to taste
    • ½ teaspoon red pepper flakes, or more to taste
    • 🧀 ¼ cup freshly grated Pecorino Romano cheese, or to taste

STEPS

1

Gather the ingredients.

2

Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.

3

Meanwhile, 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 chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

4

Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat.

5

Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.

NUTRIENTS

Per 1 serving

🔥

613

Calories

  • 23
    Protein
  • 104
    Carbs
  • 12
    Fats

💡 You can substitute linguine pasta with any available pasta type.Adjust the amount of red pepper flakes if you prefer less or more heat.Reserve some pasta water to control the dish's creaminess.Add freshly chopped parsley or basil as a garnish for extra flavor.