Name: Pasta with Spinach and Chickpeas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sea salt, divided - 1 tablespoon; Linguine pasta - 1 (16 ounce) package; Extra-virgin olive oil, or more as desired - 2 tablespoons; Garlic, minced - 2 cloves; Baby spinach leaves, chopped - 1 (10 ounce) bag; Tomatoes, seeded and diced - 3 large; Garbanzo beans (chickpeas), rinsed and drained - 1 (15 ounce) can; Chopped fresh marjoram, or more to taste - 1 teaspoon; Freshly ground black pepper to taste - 1 teaspoon; Red pepper flakes, or more to taste (Optional) - ½ teaspoon; Freshly grated Pecorino-Romano cheese, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pasta with Spinach and Chickpeas

1. Sea salt, divided - 1 tablespoon

2. Linguine pasta - 1 (16 ounce) package

3. Extra-virgin olive oil, or more as desired - 2 tablespoons

4. Garlic, minced - 2 cloves

5. Baby spinach leaves, chopped - 1 (10 ounce) bag

6. Tomatoes, seeded and diced - 3 large

7. Garbanzo beans (chickpeas), rinsed and drained - 1 (15 ounce) can

8. Chopped fresh marjoram, or more to taste - 1 teaspoon

9. Freshly ground black pepper to taste - 1 teaspoon

10. Red pepper flakes, or more to taste (Optional) - ½ teaspoon

11. Freshly grated Pecorino-Romano cheese, or to taste - ¼ cup

How to cook deliciously - Pasta with Spinach and Chickpeas

1. Stage

Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of water.

2. Stage

Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase the heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

3. Stage

Season the spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with Pecorino Romano cheese.