Pasta with Chickpeas and Spinach

By FlyersFan

Ingredients

• 1 pound fusilli or penne
• 2 TBS olive oil
• 1-1/4 cups chopped red bell pepper
• 1 cup chopped yellow onions
• 2 TBS minced garlic
• 1/2 tsp red pepper flakes
• 1-1/4 tsp salt
• 1/4 tsp pepper
• 2 TBS dry white wine
• 1 cup vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 12 ounces baby spinach (or amount as desired)
• 1/4 cup extra virgin olive oil
• 2 TBS heavy cream
• 1/4 cup cubed mozzarella
• 1/2 cup grated asiago

Details

Servings 6

Preparation

Step 1

Bring a large pot of water to a boil. Add salt to taste. Add pasta and cook until al dente, per package instructions.

Meanwhile in a large skillet, heat olive 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 heat to simmer until chickpeas are tender, about 5 minutes and almost all the broth is gone. Crush the peas lightly with the back of a wooden spoon against the side of the pot. Add the spinach and cook until willed, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning to taste. Add the EVOO , cream and cheeses and toss to combine.

Serve immediately.