Skip Navigation
Close
Search recipes, ingredients, articles, products...
Chickpea and Spinach Pasta
  Time
 
Chickpea and Spinach Pasta recipe

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.

 Tested &
Approved

What does this mean?

When you see this badge, you know it will be good! These are the recipes that have passed our test.
Print

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

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.

Nutrition (1 serving)

490 Calories
20 Fat (g)
50 Cholesterol (mg)
810 Sodium (mg)
59 Carbohydrates (g)
8 Dietary Fiber
18 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

 
Italian Pasta & Tomato Salad
 
Five Cheese Veggie Lasagna
 
Italian Bow Tie Salad