Orecchiette With Chickpeas And Spinach

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Add the orecchiette and cook until al dente, about 10 minutes.

3. 3

   Drain.

4. 4

   Meanwhile, heat the olive oil in a large nonstick skillet.

5. 5

   Add the bell peppers and saute until softened, about 5 minutes.

6. 6

   Stir in the spinach and cook just until wilted.

7. 7

   Stir in the rosemary and the fowl glaze.

8. 8

   Stir in the chickpeas.

9. 9

   Cook for about 2 minutes.

10. 10

    Stir in 1 teaspoon of the salt and pepper to taste.

11. 11

    Place the orecchiette in a large bowl.

12. 12

    Add the spinach-and-chickpea mixture and toss to combine well.

13. 13

    Season to taste with additional salt and pepper.

14. 14

    Divide the orecchiette among 4 pasta bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.