Chickpea Pasta with Spinach
This quick, nutritious dinner is your go-to for a weeknight win! Tender chickpea pasta swirls with garlicky sautéed spinach, cherry tomatoes, and a sprinkle of Parmesan, creating a dish that’s as comforting as it is healthy. Ready in just 20 minutes, it’s perfect for a family meal or a cozy solo night in. Packed with protein and vibrant veggies, it’s a plateful of flavor that will have everyone asking for seconds!Bonus: It's naturally gluten-free and totally customizable—swap in your favorite greens or add a squeeze of lemon for extra zing. ✨
Ingredients
- 8 oz Rotini chickpea pasta You may use any other brand, this one is my personal favorite
- 2 tbsp Extra virgin olive
- 15 oz Chickpeas (or 1 can of chickpeas) drained and rinsed
- 3 cloves Garlic minced
- ¼ tsp Red pepper flakes (optional)
- 1 tsp Salt I use sea salt
- ½ tsp Black pepper
- 1 Lemon Juiced and zested
- 1 cup Baby spinach torn
- ¼ cup Pecorino cheese grated, plus more for garnish
- 2 tbsp Parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and rinse in a fine mesh strainer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas and sauté occasionally stirring around the chickpeas. They will turn crispy and golden in about 5-6 minutes.
- Then add the garlic, red pepper flakes, salt and pepper, cooking for 30 seconds to 1 minute, until fragrant.
- Stir in the pasta, lemon juice, lemon zest and 1 tablespoon olive oil.
- Add the spinach, Pecorino cheese, and parsley. The greens will wilt in a couple minutes.
- Top with additional Pecorino before serving.
Notes
- Store leftovers in an airtight container in the refrigerator up to 3 days.