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This Chickpea, Spinach & Parmesan Pasta is an affordable, healthy and family-friendly meatless meal made with ingredients you probably have right now.

Chickpea, Spinach & Parmesan Pasta is an Amazing Pantry Meal

  • Author: Homemaker's Habitat
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

This Chickpea, Spinach & Parmesan Pasta is an affordable, healthy and family-friendly meatless meal made with ingredients you probably have right now.


Ingredients

Scale
  • kosher salt
  • 3 Tablespoons olive oil
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon red-pepper flakes (optional)
  • 4 garlic cloves, finely chopped
  • 1/4 cup half and half cream
  • 1 (6-ounce) bag fresh, baby spinach
  • 16 ounces spaghetti 
  • 3/4 cup finely grated Parmesan, divided
  • Juice of 1 lemon
  • Kosher salt and fresh ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil over high.
  2. In a wide, deep pan, heat the oil over medium-high. Add the chickpeas and red pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to crisp and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl to reserve for garnish.
  3. Reduce the heat to medium, add the garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Turn off the heat and add the half and half and spinach and stir until wilted.
  4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions. Drain the pasta, reserving 1 cup of pasta cooking water. Transfer the pasta to the pan with the chickpea mixture, along with half of the reserved cooking water and a 1/2 cup of the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add another splash of pasta water to loosen sauce, if needed. Add lemon juice and season with salt and pepper as needed. 
  5. Transfer to bowls, and top with reserved chickpeas, parmesan and black pepper.

Notes

If you don’t have fresh baby spinach on-hand, feel free to substitute frozen chopped spinach (thawed), kale, broccoli or cauliflower. 

Keywords: Pasta, Chickpeas, Vegetarian, Spaghetti, Pantry Meals