Aglio e Olio Spaghetti with Spinach and Chickpeas
Description
Want an easy but delicious vegetarian meal for meatless Mondays? Here it is! Serve it with a side salad and garlic toast, if desired.
Ingredients
1 lb. spaghetti pasta
5 cloves garlic, finely sliced and toasted
1 can chickpeas, drained
3 c. fresh spinach, washed, drained and chopped
1/2 c. olive oil
salt, to taste
red pepper flakes, to taste
Parmesan cheese, fresh basil, fresh parsley for serving
Directions
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Cook pasta in super well salted boiling water, stirring occasionally until al dente, about 6-7 minutes. Drain, reserving 1/4 c. pasta water; set aside.
Toast the finely sliced garlic in olive oil in a skillet over medium heat. Add in drained chickpeas and chopped spinach, stirring until spinach starts to wilt. Add in reserved pasta water. Turn heat down if oil starts to bubble. Continue cooking until garlic is golden brown. Pour over pasta.
Season the pasta with salt and red pepper flakes.
Serve with Parmesan cheese, parsley and basil.
4 servings.