Chickpea and Spinach Pasta
Chickpea and Spinach Pasta
Pantry staples are the star in this weeknight pasta dish. Chickpeas, spinach and spaghetti noodles are coated in a creamy sauce and sprinkled with toasted bread crumbs.
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45 min
Prep Time
45 min
Total Time
5
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
12 cup panko bread crumbs
3 teaspoons finely chopped fresh garlic, divided
1 teaspoon freshly grated lemon zest
1 (14-ounce) can chickpeas (garbanzo beans), rinsed, drained
1 teaspoon finely chopped fresh thyme, plus more for garnish
18 teaspoon crushed red pepper flakes, if desired
34 teaspoon salt, divided
Pinch pepper
1 small (12 cup) onion, finely chopped
1 (5-ounce) can evaporated milk
14 cup Land O Lakes® Heavy Whipping Cream
1 (8-ounce) bag fresh baby spinach leaves
1 (16-ounce) package uncooked dried spaghetti or spaghetti-shape pasta, cooked al dente, 1 cup pasta water reserved
12 cup shredded Parmesan cheese
Lemon wedges (from zested lemon), for serving
How to make
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STEP 1
Heat 2 tablespoons Butter with Olive Oil & Sea Salt in small skillet until sizzling. Stir in bread crumbs and 1 teaspoon garlic. Cook, stirring frequently, until bread crumbs are golden brown. Remove from heat; stir in lemon zest. Set aside.
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STEP 2
Heat remaining Butter with Olive Oil & Sea Salt in 12-inch skillet over medium-high. Add chickpeas, thyme and pepper flakes, if desired. Add 1/4 teaspoon salt and pinch of pepper; cook, stirring occasionally, 5-7 minutes or until chickpeas are golden brown on edges and pop. Remove half of chickpeas (1/2 cup) to small bowl; reserve for garnish.
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STEP 3
Reduce heat to medium; add onion and remaining 2 teaspoons garlic. Season with remaining 1/2 teaspoon salt and pinch of pepper. Cook, stirring occasionally, 3 minutes or until onion is softened. Add evaporated milk and whipping cream; cook 3 minutes or until slightly thickened and simmering. Stir in spinach.
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STEP 4
Add cooked spaghetti, 1 cup pasta cooking water and Parmesan cheese to skillet. Cook, stirring vigorously, 2 minutes or until sauce is thickened.
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STEP 5
Portion into bowls; top with reserved chickpeas, toasted bread crumbs, lemon wedges and additional chopped thyme.
490 Calories
20 Fat (g)
50 Cholesterol (mg)
810 Sodium (mg)
59 Carbohydrates (g)
8 Dietary Fiber
18 Protein (g)
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