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Chickpea Pasta with Spinach

A quick and healthy dish made with chickpea pasta and spinach, packed with protein and fiber, perfect for meal prep or a lighter dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Chickpeas
  • 8 ounces rotini chickpea pasta
  • 1 can chickpeas, drained and rinsed (15 ounces)
Seasoning and Flavoring
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 each juice and zest of 1 lemon
Greens and Toppings
  • 1 cup torn baby spinach
  • 1/4 cup grated Pecorino cheese, plus more for serving
  • 2 tablespoons chopped parsley

Method
 

Cooking the Pasta
  1. In a large pot, bring water to a boil and add salt. Cook the chickpea pasta until al dente according to package instructions. Drain and rinse the pasta in a fine mesh strainer.
Sautéing the Chickpeas
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained chickpeas and sauté, stirring occasionally for about 5-6 minutes until they turn crispy and golden.
Adding Seasoning
  1. Once the chickpeas are crispy, add the minced garlic, red pepper flakes, kosher salt, and black pepper to the pan. Cook for 30 seconds to 1 minute, until fragrant.
Combining Ingredients
  1. Stir in the drained pasta, lemon juice, lemon zest, and the remaining tablespoon of olive oil. Mix well to combine all flavors.
Finishing Touches
  1. Add the torn spinach, grated Pecorino cheese, and chopped parsley. Cook for another couple of minutes until the spinach wilts.
Serving
  1. Top with additional Pecorino before serving. Enjoy your Chickpea Pasta with Spinach!

Notes

For a healthier version, add more vegetables like bell peppers, zucchini, or cherry tomatoes. This dish is great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.