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Pasta with Spinach and Chickpeas
Pasta with Spinach and Chickpeas
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Easy garbanzo bean pasta with spinach, tomatoes, garlic, and cheese - a delicious twist on Italian cuisine!
Ingredients:
  • 1 tablespoon sea salt, divided
  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons extra-virgin olive oil, or more as desired
  • 2 cloves garlic, minced
  • 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
  • freshly ground black pepper to taste
  • 0.5 teaspoon red pepper flakes, or more to taste
  • 0.25 cup freshly grated Pecorino-Romano cheese, or to taste
Instructions:
  • Bring a pot of generously salted water to a boil. Cook linguine until al dente, about 11 minutes. Drain, saving 1/2 cup of pasta water.
  • In a large skillet, warm olive oil over medium heat. Sauté garlic until fragrant, around 1 minute. Increase heat to medium-high, then add spinach, tomatoes, and garbanzo beans. Stir and cook until spinach wilts, about 1-2 minutes.
  • Season the spinach mixture with the remaining teaspoon of sea salt, marjoram, black pepper, and red pepper flakes. Reduce the heat to low and stir in the drained linguine until well coated. Adjust the moisture level by adding extra olive oil or reserved pasta water. Sprinkle with Pecorino Romano cheese before serving.

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