Friday, January 4, 2013

Spaghetti with Sauteed Chickpeas and Spinach

I'm not sure how it's taken me so long to blog this one, since we've eaten it repeatedly.  (And yet, somehow I still don't have a picture.  Sorry about that!)  It's a really quick, filling meal and, although I sort of hate the word "yummy," that's what this is.

Spaghetti with Sauteed Chickpeas and Spinach
(adapted from Aggie's Kitchen)
Printable Recipe
Serves 3-4

1/2 box spaghetti
2 tablespoons olive oil
1/2 onion, chopped or thinly sliced
2 cloves garlic, minced
1 can (15 ounces) chickpeas, drained and rinsed
2-3 handfuls spinach, coarsely chopped
1/4 cup grated Parmesan, more to serve
pinch red pepper flakes
salt and pepper, to taste
additional oil to serve, if desired

1) Cook pasta according to box directions.  Drain pasta, reserving about 1/4 cup of pasta water.  Set aside.
2) While pasta is cooking, heat oil in a large saute pan. Add onion and garlic to pan and cook over medium heat for 5 minutes or until slightly soft. Add chickpeas to onions and saute for another 5 minutes. 
3) Add fresh spinach; add cooked pasta and pasta water over spinach and gently toss. Turn off heat.  Add 1/4 cup Parmesan and toss to combine.
4) Season to taste with salt and red pepper flakes. Before serving add an additional drizzle of olive oil over pasta, if desired. Serve with additional Parmesan cheese.  Enjoy!

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