Pasta - Penne w/Spinach & Chick-Peas in Garlic Sauce

By BlueSchmoo

Quick Vegetarian Pleasures - green book Jeanne Lemlin

Ingredients

• 5 Oz Spinach, fresh Spinack or 1/2 pkg frozen
• 1/2 Lb Penne Pasta
• 5 Tbsp+ 1 tsp Olive Oil
• 3 Cloves Minced Garlic
• 1/8 tsp Crushed Red Pepper Flakes
• 1 Medium Tomato, cored cut into 1/2 in. dice
• 1 Cup Chick Peas
• 1/8 tsp Salt
• 2 Tbsp Parmesan Cheese, grated

Details

Servings 2

Preparation

Step 1

1. Clean the fresh spinach and discard the stems. Place the spinach in a large skillet with just the water that clings to it, cover, and cook over medium heat just until wilted, about 5 minutes. Drain, cool, then squeeze dry with your hands. (If you are using frozen spinach, just squeeze out all the moisture with your hands.) Set aside.

2. Bring a 6-qt pot of water to a boil and add the penne. Cook until al dente, 12 to 15 minutes.

3. Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chick peas and cook 2 minutes more. Add the spinach, salt, and 1/4 c of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.

4. When the pasta is done, drain it thoroughly in a colander. Return it to the pot or put it in a large serving bowl. Spoon on the sauce and toss well. Sprinkle on the Parmesan cheese, toss again, and serve with additional cheese to pass at the table.