Description
Chickpea Pasta with Spinach
Chickpea Pasta with Spinach is a delicious, quick-to-make dish that brings together the nutty flavors of Pecorino cheese, fresh spinach, and zesty lemon. Chickpeas have been a staple for centuries, used in a wide variety of cuisines for their nutritional benefits. In this recipe, they add a delightful crispy texture and extra protein to complement the gluten-free chickpea pasta. It’s the perfect weeknight meal that’s not only satisfying but also healthy!
8 oz chickpea rotini pasta
2 tbsp olive oil
1 can (15 oz) chickpeas, drained and rinsed
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper
Juice and zest of 1 lemon
1 cup torn baby spinach
1/4 cup grated Pecorino cheese + extra for serving
2 tbsp chopped parsley
Directions
1. Cook pasta until al dente. Drain and rinse.
2. Heat 1 tbsp olive oil in a skillet. Sauté chickpeas for 5-6 mins until golden.
3. Add garlic, red pepper flakes, salt, and pepper; cook for 1 min.
4. Stir in pasta, lemon juice, zest, and 1 tbsp olive oil.
5. Add spinach, Pecorino, and parsley, and stir until wilted.
Prep Time: 5 mins
Kcal: 288 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente, typically 7-9 minutes. Drain the pasta and rinse briefly with cool water to stop the cooking. Meanwhile, as the pasta cooks, prepare your skillet. Heat 1 tablespoon of olive oil over medium-high heat. Add the drained chickpeas in a single layer. Cook without stirring for 3-4 minutes to allow one side to become golden and crisp, then stir and continue cooking for another 2-3 minutes. Reduce the heat to medium-low and add the minced garlic, red pepper flakes, salt, and black pepper. Stir constantly for about 60 seconds until fragrant. Add the drained pasta, remaining olive oil, lemon juice, and lemon zest to the skillet, tossing to combine and heat through. Finally, remove the skillet from the heat. Add the torn spinach, grated Pecorino, and chopped parsley. Toss continuously for 1-2 minutes until the spinach is just wilted from the residual heat.
Serving Suggestions
This versatile pasta dish pairs beautifully with a variety of sides. For a complete meal, serve it alongside a simple arugula salad with a light vinaigrette. A glass of crisp Sauvignon Blanc or Pinot Grigio complements the lemon and garlic flavors perfectly. To add more protein, top with grilled shrimp or shredded rotisserie chicken. For a vegan version, simply omit the Pecorino cheese or use a plant-based alternative.
How-to Summary
In short: Cook pasta. Crisp chickpeas in oil. Sauté garlic and spices. Combine everything in the skillet with lemon, spinach, cheese, and herbs. Toss until spinach wilts and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short pasta like penne or farfalle will work, but cooking times may vary. The chickpea pasta offers a gluten-free, high-protein option.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
Can I use frozen spinach? Yes, but be sure to thaw and thoroughly squeeze out all excess liquid first to avoid a watery sauce.
What can I substitute for Pecorino cheese? Parmesan cheese is an excellent substitute, though it has a slightly milder flavor. For a sharper taste, try aged Asiago.
Why rinse the chickpea pasta? Rinsing halts the cooking process to prevent mushiness and can remove excess starch that makes chickpea pasta sticky.
Common Mistakes to Avoid
Avoid overcooking the chickpea pasta, as it can become mushy. Always aim for al dente. Do not add the spinach while the skillet is still on high heat, as it will overcook and become slimy. Ensure your chickpeas are thoroughly dried after rinsing to achieve a proper crisp texture when sautéing. Finally, do not skip the lemon zest—it provides essential bright, aromatic flavor that the juice alone cannot.
Conclusion
This Chickpea Pasta with Spinach is more than just a quick weeknight dinner; it’s a nutritionally balanced, flavor-packed dish that proves healthy eating can be deeply satisfying. The combination of crispy chickpeas, tender pasta, vibrant greens, and zesty lemon creates a harmonious meal that comes together in minutes. It’s easily customizable based on what you have on hand, making it a reliable staple for your recipe rotation. Give it a try tonight for a delicious and wholesome dining experience.