Pasta with Spinach, Chickpeas and Bacon

4 Servings
100% would make this recipe for Pasta with Spinach, Chickpeas and Bacon again.

To save a step or two, I drained the pasta and returned it to the cooking pot to keep warm. The sauce is then tossed right in with the pasta.

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Pasta with Spinach, Chickpeas and Bacon Ingredients

2 cups rotini pasta cooked according to package directions and 1/4 cup pasta water r	2 tablespoon fresh lemon juice
6 slices bacon chopped	1 salt and pepper to taste
1 clove garlic minced	2 generous handfuls fresh spinach
1 pinch hot pepper flakes (or to taste)	1 freshly grated Parmesan cheese
1 can chickpeas (garbanzo beans) rinsed and drained

Instructions for Pasta with Spinach, Chickpeas and Bacon

In a large saucepan, cook bacon on medium-high heat til browned. With a slotted spoon, remove bacon to paper towels to drain.

Reduce heat to medium. Add garlic, pepper flakes and beans; cook for a few minutes. Stir in lemon juice and salt and pepper. Stir in pasta water and cook 5 minutes longer. Stir in spinach and remove from heat. Check for seasoning and adjust as desired.

In pasta cooking pot, toss pasta with chickpea sauce.

Serve pasta garnished with cheese.

Main Ingredient: chickpeasCuisine: American

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