Recipe by KIMBICA
"This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end."
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sea salt, divided
1 (16 ounce) package
extra-virgin olive oil, or more as desired
1 (10 ounce) bag
baby spinach leaves, chopped
tomatoes, seeded and diced
1 (15 ounce) can
garbanzo beans (chickpeas), rinsed and drained
chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
red pepper flakes, or more to taste
freshly grated Pecorino-Romano cheese, or to taste
Pasta with Spinach & Chick Peas Haiku: "Gotta switch pasta. Can't decide, use fork or spoon? Taste was pretty good!" I followed the recipe, using spaghetti instead of linguine (close enough) but we were ultimately discouraged at not being able to both twirl the noodles and stab/scoop chick peas at the same time. If I make this again, I would use a smaller noodle, and let the tomatoes and chick peas simmer longer b/c our chick peas stayed more like pebbles than we'd have liked for the mere handful of minutes that it simmered in the instructions.
This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it
Delicious but would try a different type of pasta than linguine. With the chick peas a shorter pasta would be easier to handle.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Spinach and Chickpeas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 109
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