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Chickpea and Spinach Pasta
 
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

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1/2 cup panko bread crumbs

3 teaspoons finely chopped fresh garlic

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

1/8 teaspoon crushed red pepper flakes, if desired

3/4 teaspoon salt

Pinch pepper

1 small (1/2 cup) onion, finely chopped

1 (5-ounce) can evaporated milk

1/4 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

1/2 cup shredded Parmesan cheese

Lemon wedges (from zested lemon), for serving

How to make

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. STEP 5

    Portion into bowls; top with reserved chickpeas, toasted bread crumbs, lemon wedges and additional chopped thyme.

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