Pasta With Chickpeas And Spinach

Pasta With Chickpeas And Spinach
Pasta With Chickpeas And Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound fusilli or penne

  • 2

    tablespoons olive oil

  • 1 1/4

    cups chopped red bell peppers

  • 1

    cup chopped yellow onions

  • 2

    tablespoons minced garlic

  • 1/2

    teaspoon red pepper flakes

  • 1 1/4

    teaspoons salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    tablespoons dry white wine

  • 2

    cups vegetable stock (or canned vegetable broth)

  • 1

    can chickpeas - (15 oz) rinsed, drained

  • 8

    ounces fresh baby spinach rinsed well, and stems removed

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons heavy cream

  • 1/2

    cup cubed mozzarella

  • 1/2

    cup grated asiago

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add the wine and stir to deglaze the pan. Add the vegetable stock and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the extra-virgin olive oil, cream, and cheeses, and toss to combine. Divide the pasta among serving plates and serve immediately. This recipe yields 6 servings.

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