Chickpea Pasta with Spinach

This quick chickpea pasta dish with spinach, tomatoes, and garlic is flavored with fresh herbs and topped with cheese for a delicious vegetarian meal.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 613 Calories

Ingredients

• 2 cloves garlic, minced
• 1 (16 ounce) package linguine pasta
• freshly ground black pepper to taste
• 1 tablespoon sea salt, divided
• 2 tablespoons extra-virgin olive oil, or more as desired
• 1 (10 ounce) bag baby spinach leaves, chopped
• 3 large tomatoes, seeded and diced
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 teaspoon chopped fresh marjoram, or more to taste
• 0.5 teaspoon red pepper flakes, or more to taste
• 0.25 cup freshly grated Pecorino-Romano cheese, or to taste

Recipe Instructions

Step 1

Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.

Step 2

Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

Step 3

Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.