Description
An easy, spicy, and healthy pasta dish featuring ditalini pasta, chickpeas, and fresh baby spinach, ready in just 20 minutes.
Ingredients
Scale
- 8 ounces ditalini pasta
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces fresh baby spinach
- pinch of salt
- pinch of pepper
- 1 14-ounce can chickpeas, drained and rinsed
- 1/3 cup freshly grated pecorino romano cheese (microbial rennet)
Instructions
- Step: Bring a pot of salted water to a boil and cook the pasta according to the package directions.
- Step: Heat a large skillet over medium-low heat and add the olive oil and butter.
- Step: Stir in the garlic cloves and the red pepper flakes, cooking for about 30 seconds until the garlic is fragrant.
- Step: Add in the spinach with a pinch of salt and pepper and stir, cooking until it wilts.
- Step: Stir in the chickpeas.
- Step: Stir in the cooked pasta and the grated cheese until combined.
- Step: Serve immediately with extra red pepper flakes and grated cheese.
Notes
This dish reheats well and can also be enjoyed cold. For added protein, consider adding chicken or shrimp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: spicy garlic pasta, spinach pasta, chickpea pasta, 20 minute meal, vegetarian pasta