Creamy Chickpea Pasta With Spinach and Rosemary

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Source: NYTimes by Alexa Weibel

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Name: Creamy Chickpea Pasta With Spinach and Rosemary
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup olive oil; 14 oz chickpeas rinsed and drained; 2 tsp fresh rosemary finely chopped; 1/2 tsp Aleppo pepper 0r 1/4 to 1/2 tsp red pepper flakes (optional); black pepper; 1 large shallot finely chopped; 2 garlic cloves finely chopped; 1 cup heavy cream; 6 ounce Baby spinach; 12 oz spaghetti or bucatini; 1/2 cup Parmesan finely grated; lemon wedges for serving; Kosher Salt

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INGREDIENTS

1/4 cup olive oil
14 oz chickpeas ; rinsed and drained
2 tsp fresh rosemary ; finely chopped
1/2 tsp Aleppo pepper ; 0r 1/4 to 1/2 tsp red pepper flakes (optional)
black pepper
1 large shallot ; finely chopped
2 garlic cloves ; finely chopped
1 cup heavy cream
6 ounce Baby spinach
12 oz spaghetti or bucatini
1/2 cup Parmesan ; finely grated
lemon wedges ; for serving
Kosher Salt

Servings

INSTRUCTIONS

Step 1:

Bring a large pot of salted water to a boil over high.

Step 2:

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Step 3:

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Step 4:

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Step 5:

Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

NOTES

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Creamy Chickpea Pasta With Spinach and Rosemary

1/4 cup olive oil 
14 oz chickpeas rinsed and drained
2 tsp fresh rosemary finely chopped
1/2 tsp Aleppo pepper 0r 1/4 to 1/2 tsp red pepper flakes (optional)
  black pepper 
1  large shallot finely chopped
2  garlic cloves finely chopped
1 cup heavy cream 
6 ounce Baby spinach 
12 oz spaghetti or bucatini 
1/2 cup Parmesan finely grated
  lemon wedges for serving
  Kosher Salt

Step 1:
Bring a large pot of salted water to a boil over high.
Step 2:
In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Step 3:
Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Step 4:
Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Step 5:
Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (311g)
Recipe Makes: 4 Servings

Calories: 563
Calories from Fat: 212 (38%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 9.7g	49 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 3.7g
Cholesterol 49.6mg		15 %
Sodium 262.1mg		9 %
Potassium 1228.1mg		32 %
Total Carbohydrate 68.5g		20 %
	Dietary Fiber 19.5g	78 %
	Sugars, other 48.9g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 563

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