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Spinach Pasta with Garbanzo Beans in Garlic Rosemary Sauce

Spinach Linguine is a great canvas to add a sauce of garlic, fresh rosemary and red pepper flakes.
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4
Calories 711kcal

Ingredients

  • 1 pound Spinach Linguine or plain fettuccini.
  • 1/4 cup olive oil
  • 6 cloves garlic finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh rosemary finely chopped. Or 1 teaspoon dried rosemary.
  • 1 tablespoon Italian flat-leaf parsley chopped
  • 14 ounce Garbanzo Beans canned, drained and rinsed (or chickpeas)
  • Freshly grated Parmesan cheese

Instructions

  • Cook pasta a pot of rapidly boiling salted water until al dente . About 8 - 10 minutes. Reserve one cup cooking water then drain.
  • While pasta is cooking, heat olive oil in a large skillet over medium heat. (Add chicken pieces here if using) See instructions in the notes section.
  • Once the oil is hot, turn down the heat to medium low. Add the parsley and rosemary until fragrant. Add garlic, red pepper flakes and cook for about a minute or until garlic is fragrant.
  • Add chickpeas and cook for another 3 minutes. Add reserved pasta water, 1/4 cup at a time until sauce is desired consistency.
  • Add the cooked pasta and toss well.
  • Garnish with plenty of fresh grated Parmesan Cheese.

Notes

Chicken: As you can see in the photo above, I've added sauteed Chicken breast to this Pasta with Garbanzo recipe. Simply cut boneless, skinless chicken breast in bite sized pieces and add to the hot olive oil. Cook about 5 minutes or until the pink has just started to go away. Then proceed with the recipe.
Why is pasta water good for sauce? 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. It's high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Chick Peas vs. Garbanzo Beans, is there a difference? There is no difference between chickpeas and garbanzo beans. We’ve simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term.
Can I use dried chickpeas for this recipe? Yes, but you'll have to start the day before. Soak 1/2 cup of dried garbanzo beans in enough water to cover the beans by a few inches. Soak for 12 hours or overnight. Then drain the water, add new water enough to cover by a few inches. Bring to a boil, reduce heat to a simmer and cook for 2 hours or until garbanzo beans are tender. Drain and continue with recipe.

Nutrition

Calories: 711kcal | Carbohydrates: 114g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 574mg | Fiber: 11g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 5mg