Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or any short shape)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 cup (60ml) vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet or pot over medium heat. Add garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant, being careful not to burn the garlic.
  3. Add chickpeas and spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 3-4 minutes.
  4. Pour in vegetable broth (or reserved pasta water) and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the flavors to meld. Stir in Parmesan cheese until melted and creamy.
  5. Add the cooked pasta to the skillet with the chickpea and spinach mixture. Toss to coat well. Add more reserved pasta water if needed to create a creamier sauce.
  6. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese, if desired.