Spinach And Chickpea Pasta With A Lemon "Pop" Recipe

Name: Spinach And Chickpea Pasta With A Lemon "Pop"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra virgin olive oil; 6 cloves garlic, minced; one 14.5 ounce can chickpeas, drained and rinsed; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 1 whole preserved lemon; 1 pound baby spinach leaves; 12 ounces dried linguine or spaghetti; 1/4 cup finely grated parmesan plus more for serving

Servings: persons

1/3 cup extra virgin olive oil
6 cloves garlic, minced
one 14.5 ounce can chickpeas, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 whole preserved lemon
1 pound baby spinach leaves
12 ounces dried linguine or spaghetti
1/4 cup finely grated parmesan plus more for serving

1
In a large skillet heat the oil, add the minced garlic and saute for just a minute or two until soft. Add the chickpeas, salt, pepper and crushed red pepper and continue to saute for about 4 more minutes.
2
Cook the pasta about two minutes short of al dente. Drain, saving about 1 1/2 cups of the pasta water.
3
Rinse the preserved lemon while the pasta is cooking and finely mince the peel and pulp. Add this to the chickpea mixture.
4
Now add the pasta over the heat and start stirring in the spinach in handfuls. Add enough pasta water to create a nice sauce. Once all the spinach has been added and wilted stir in the quarter cup of parmesan. Serve garnished with additional parmesan.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup extra virgin olive oil, 6 cloves garlic, minced, one 14.5 ounce can chickpeas, drained and rinsed, 1 teaspoon salt, and more.

Yes, Spinach And Chickpea Pasta With A Lemon "Pop" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Chickpea Pasta With A Lemon "Pop"

How did you like this recipe?

Frequently Asked Questions