), a whole head of sweet roasted garlic, plenty of nutty parmesan cheese, and juuuust enough salty, starchy pasta water to create a super delicate sauce. Drain the pasta and set aside. 3. It’s vegan, easy to make, and packed with protein — exactly what you need for a quick yet balanced dinner or a post-workout meal. Add the pesto, chickpeas, lemon zest, lemon juice and gently toss. Before you drain the pasta, make sure you reserve ½ cup of the pasta water! 5. 1 1/2 pounds fresh spinach, stemmed and washed well, or three 8-ounce packages frozen whole-leaf spinach, thawed and squeezed dry 2 1/2 ounces pancetta, cut into thin strips Add carrots, basil and salt; cook, stirring frequently for 3 minutes. Stir in the spinach and allow to wilt. Add chickpeas to onions and saute for another 5 minutes. Stir in onions; sauté for 2 minutes or until softened. No meat + no dairy = a very vegan friendly dish. Divide equally into 4 bowls and serve immediately. Add the spinach and cook until wilted, about 2 minutes. 1 – 16 oz box of whole wheat Penne pasta (or any other short pasta shape) 1 clove garlic finely minced 1/2 large white onion finely chopped 1 – 15.5 oz can of chickpeas drained 1/2 cup frozen chopped spinach defrost in microwave 2 tbsp olive oil 1/4 cup parmesan cheese shaved We all have that list of easy weeknight dinner ideas we tend to turn to when planning out our weeks. Turn off the heat, stir in the spinach and season to taste with salt and pepper. image via 4. While pasta is cooking, put cast iron skillet with bacon grease on a stovetop burner over medium high heat. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. In the time it takes to boil the pasta, you can prepare the rest of the ingredients and have dinner on the table in a flash. Season with salt, pepper, and the optional red pepper flakes. Pasta with chickpeas, spinach, mushrooms Posted by Daniela September 10, 2012 November 2, 2018 This pasta and chickpeas recipe comes directly from one of my still alive childhood memories: the day I didn’t eat pasta because for the first time I didn’t find the tomato sauce in it. 12. Drain the chickpeas and add to the pan. Cook Time: 30 minutes Servings: Yield 4 servings Source: cooking.nytimes.com INGREDIENTS. Add the chickpeas to the bacon/garlic mixture, add a pinch of salt and stir and cook for another 30 seconds or so. Let’s get to it. Note that the residual heat of the pasta will cook the spinach down a bit. Chickpea pasta is gluten free. 6. Add the heavy cream and cook until slightly thickened, about 3 minutes. So, yay! Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Creamy Chickpea Pasta with Spinach and Rosemary. If a little dry, add some of the reserved pasta water for creaminess. Because the sauce is quick and simple with just a tiny bit of prep involved, you can cook it up in just the time the pasta takes to cook, so start that first. Stir well and cook for a minute more. Dump in chickpeas and stir to coat. Add the spinach, tomatoes, chickpeas, sun-dried tomatoes, and oregano. Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Add an additional 2 T. of olive oil if needed. This Orecchiette with Chickpeas Spinach and Feta is a simple and quick dinner that tastes incredible! Then add the spinach (don’t worry, it’ll cook down) and a ladleful of the pasta cooking water. Combine the mixture from the skillet with the pasta and toss together. Pasta with chickpeas and spinach came about because I could barely walk. 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