Pasta with Lemon Spinach and Chick Peas
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January 1, 2020
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January 1, 2020
Pasta with Lemon Spinach and Chick Peas
This recipe for Pasta with Lemon Spinach and Chick Peas is a fresh and bright vegetarian pasta. Chick peas provide a source of protein and fiber, and the wilted spinach adds a dose of iron. Lemon gives this dish a bright flavor and the crushed red pepper – well add as much as you like for an additional kick!
With this Pasta with Lemon Spinach and Chick Peas you won’t even realize you’re eating healthy!
Pair Recipe with Pasta with Lemon, Spinach and Chick Peas with:
Springtime Hummus Bowl with Roasted Veggies
Similar Colavita Recipes:
Lemon Spring Pea Pasta Salad
Lemon Artichoke Pasta Salad
Ingredients
Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain and reserve 1 cup cooking water.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add garlic and 1/2 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ½ tsp red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired.
Add remaining spinach and mix in chick peas. Add a little of the reserved pasta water and toss until slightly wilted, about 1 minute.
Garnish with lemon zest, Parmegiano Reggiano cheese and serve.
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Ingredients
Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain and reserve 1 cup cooking water.
Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add garlic and 1/2 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ½ tsp red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired.
Add remaining spinach and mix in chick peas. Add a little of the reserved pasta water and toss until slightly wilted, about 1 minute.
Garnish with lemon zest, Parmegiano Reggiano cheese and serve.