Spinach linguine is a great canvas to add a sauce of garlic, fresh rosemary and red pepper flakes. Stir in some chickpeas for texture and top with some grated Parmesan cheese and you’ve got an easy dinner.
A few months ago, I had a fantastic spinach linguine pasta dish at a local restaurant and I promised myself to make it at home. Prying a few details out of the waiter and I felt fairly comfortable.
If I’ve said it once, I’ve said it one million times. Don’t toss out all of that pasta water. It’s liquid gold. It’s a must to add to any sauce for any pasta dish. The starchy water helps the sauce cling to the pasta and it gives the pasta that signature “sound” to know you’ve created the perfect pasta. And for this dish, we’re using it to pretty much make the sauce.
Adding garlic, rosemary, red chile flakes, parsley, you’ve got a stunning pasta meal. Chickpeas add the perfect texture. Let’s take a look.
- 1 pound Spinach Linguine
- 1/4 cup olive oil
- 6 cloves garlic finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon Italian flat-leaf parsley chopped
- 14 ounce chickpeas drained and rinsed
- Freshly grated Parmesan cheese
Cook pasta a pot of rapidly boiling salted water until al dente . About 8 - 10 minutes. Reserve one cup cooking water. Drain and rinse with warm water.
While pasta is cooking, heat olive oil in a large skillet. Add garlic, red pepper flakes, parsley and rosemary. Cook over medium low heat, making sure not to burn the garlic. Cook until fragrant, about 2 minutes.
Add chickpeas and cook for another 3 minutes. Add reserved pasta water, 1/4 cup at a time until sauce is desired consistency.
Serve sauce over individual plates of pasta. Garnish with fresh grated Parmesan Cheese.
Spinach Linguine with Garlic Rosemary Sauce and Chickpeas … It’s What’s for Dinner.