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
This pasta became one of my go-to recipes back in the Spring when we were locked down due to COVID. At the time, I was doing everything in my power to avoid the grocery store for as long as possible, so pantry staples and fresh foods with a long shelf-life became favorites. Plus, let’s be honest, we were having a love affair with carbs.
My version of Chickpea, Spinach & Parmesan Pasta is based on and inspired by a similar version published by The New York Times. Their version featured a couple of ingredients that I rarely have on-hand (or don’t particularly like in pasta) so a few updates were made. But the spirit of the dish, and its pantry-meal adaptability remain.
If you don’t have fresh spinach on hand, feel free to substitute a bag of frozen chopped spinach (thawed first) or another favorite vegetable such as kale, broccoli or cauliflower. If your family is green-vegetable averse, leave them out completely. They’ll still be getting a veggie (and protein) from the chickpeas. In these strange times, we all must adapt.
Chickpea, Spinach & Parmesan Pasta is an Amazing Pantry Meal
- 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
- 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
- Bring a large pot of salted water to a boil over high.
- 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.
- 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.
- 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.
- 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
