Chickpea Pasta with Spinach
A simple, protein-packed pasta that comes together in just 20 minutes. Chickpeas add crunch and fiber, while fresh spinach, lemon, and Pecorino cheese create a light, flavorful dish perfect for everyday meals or quick weeknight dinners.
Equipment
- 1 large pot (for boiling pasta)
- 1 fine mesh strainer (for draining pasta)
- 1 large skillet (for sautéing chickpeas and combining ingredients)
- 1 wooden spoon or spatula for stirring
- 1 microplane or grater (for zesting lemon and grating cheese)
- 1 measuring cup and spoons
Ingredients
- 8 ounces rotini chickpea pasta
- 2 tablespoons olive oil divided
- 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 baby spinach torn
- 1/4 cup Pecorino cheese grated, plus extra for serving
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare Pasta for Cooking: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously season the water with salt—it should taste slightly like the sea. Add the rotini chickpea pasta and cook according to the package instructions until al dente, which usually takes 7–9 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a fine mesh strainer and rinse briefly with warm water to stop the cooking process. Set aside while you prepare the chickpeas.
- Heat the Olive Oil: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm for 1–2 minutes until it shimmers slightly but does not smoke. Properly heating the oil ensures the chickpeas will crisp evenly.
- Sauté the Chickpeas: Add the drained chickpeas to the hot skillet in a single layer. Stir occasionally, allowing the chickpeas to turn golden and develop a slightly crisp exterior. This process should take 5–6 minutes. Keep an eye on them and adjust heat as needed to avoid burning. Sautéing the chickpeas enhances their natural nutty flavor and adds a delightful texture to the pasta.
- Add Aromatics and Spices: Once the chickpeas are lightly golden, add the minced garlic, red pepper flakes, kosher salt, and black pepper to the skillet. Stir continuously for 30 seconds to 1 minute, just until the garlic becomes fragrant but does not brown. This step infuses the chickpeas with aromatic flavors and a subtle kick from the red pepper flakes.
- Incorporate Pasta and Lemon: Reduce the heat to low and add the cooked pasta directly into the skillet with the chickpeas. Pour in the fresh lemon juice and sprinkle the lemon zest over the mixture. Add the remaining 1 tablespoon of olive oil. Toss everything gently but thoroughly to combine. The lemon brightens the flavors while the olive oil helps coat the pasta evenly, creating a silky texture.
- Add Spinach and Cheese: Gradually fold in the torn baby spinach, grated Pecorino cheese, and chopped parsley. Stir occasionally for 2–3 minutes until the spinach wilts down and incorporates evenly. The cheese will melt slightly, adding a creamy, savory layer of flavor. Taste and adjust seasoning if needed.
- Plate and Serve: Transfer the pasta to serving plates or a large serving bowl. Top with additional grated Pecorino cheese for extra richness and garnish with a few sprigs of parsley if desired. Serve immediately while warm to enjoy the full texture of crispy chickpeas and tender spinach.
- Optional Final Touches: For a touch of extra flavor, you can drizzle a little more olive oil or a few drops of lemon juice just before serving. Freshly cracked black pepper on top adds a subtle heat and aroma. This final step elevates the dish and makes it even more inviting.
Notes
- For a gluten-free version, ensure the chickpea pasta is labeled gluten-free.
- Drain and rinse canned chickpeas thoroughly to reduce excess sodium and improve flavor.
- Fresh garlic adds a bright, aromatic punch, but roasted garlic can be used for a milder, sweeter flavor.
- Spinach can be swapped for baby kale or arugula for a different texture and taste.
- Pecorino cheese can be substituted with Parmesan if you prefer a slightly milder flavor.
- Toss the pasta gently after adding the spinach to prevent over-wilting the greens.
- Adjust red pepper flakes based on your heat preference.
