Spinach linguine with Garlic Rosemary Sauce. 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.
Happy Valley Chow says
April 25, 2013 at 8:38 amOh wow that pasta looks fantastic! Great job 🙂
Happy Blogging!
Happy Valley Chow
Lea Ann says
April 27, 2013 at 12:26 pmThanks so much! I’m sure glad you started commenting on my blog. I’m a subscriber to yours and making your steak burger/egg sandwich for breakfast tomorrow.
Karen (Back Road Journal) says
April 25, 2013 at 10:45 amSounds like a terrific dish.
Lea Ann says
April 27, 2013 at 12:26 pmThanks Karen.
Meghan @ The Tasty Fork says
April 25, 2013 at 12:33 pmI think I could just eat fresh rosemary & garlic! 🙂 This pasta dish sounds very good and super easy! Thanks for sharing!!
Lea Ann says
April 27, 2013 at 12:26 pmThanks for stopping by and the comment. I’m with you on that fresh rosemary and garlic.
Larry says
April 25, 2013 at 7:42 pmGood looking dish LA. Congrats Roz
Lea Ann says
April 27, 2013 at 12:25 pmThanks Larry.
Roz says
April 25, 2013 at 8:44 pmLea Ann,
I am so grateful for being selected for this delicious giveaway! I cannot wait to try this pasta!!!!
Thank you so very much!
Blessings to you in return,
Roz
Lea Ann says
April 27, 2013 at 12:24 pmCongrats Roz. I’ll contact Pappardelle’s with your address.
Sam @ My Carolina Kitchen says
April 26, 2013 at 5:52 amWhat a spectacular presentation of pasta. Congratulations to Roz. A perfect person to win your pasta giveaway.
Sam
Lea Ann says
April 27, 2013 at 12:21 pmI actually was glad to see Roz win. Seemed right up her alley.
Karen Harris says
April 26, 2013 at 6:11 amI can’t wait to get my herb pot going so I can get cooking with them. Rosemary is a favorite as well as basil. This looks so good.
Lea Ann says
April 27, 2013 at 12:21 pmI just bought my fresh herb plants today. Whole Foods had them on sale.
Jenn says
April 26, 2013 at 6:34 amThe pasta sounds delectable!!!
Congrats to Roz.. what a great win!!
Lea Ann says
April 27, 2013 at 12:20 pmThanks Jenn.
Rocky Mountain Woman says
April 26, 2013 at 10:00 amthat looks like the perfect way to showcase one of my favorites – rosemary!
and chickpeas! oh my, must try….
Lea Ann says
April 27, 2013 at 12:20 pmI thought the recipe was so unique with the chickpeas. And they looked so pretty with the green colored pasta. It’s a yum.
Vickie says
April 26, 2013 at 10:13 amCongrats to Roz!!
Rosemary and garlic was another pasta flavor that made my mouth water . . . I think I may have to order some of this. I love the addition of chick peas for texture, too.
P.S. that silver would look smashing in my shabby chic silverware collection. (just sayin)
Lea Ann says
April 27, 2013 at 12:19 pmThat silver looks fabulous in my shabby chic silverware collection! You can’t have it! 🙂 I love picking up pieces whenever I wander into thrift or antique stores. The fork is actually a meat fork, but couldn’t resist adding it to the photo. If you are going to buy some, send me an email, I’ll share my favorite flavors with you.
lisaiscooking says
April 28, 2013 at 1:21 pmThis sounds like a great mix of flavors! Love the rosemary and pepper flakes with the chickpeas, and it’s a great match for the pasta.
Lea Ann says
April 28, 2013 at 3:36 pmThanks Lisa, it was a creative and tasty meal. Thanks for stopping by.
Susan says
April 28, 2013 at 3:23 pmCongratulations to Roz!
Another wonderful pasta dish with this great pasta.
By the way, I’m making the chicken and cashew recipe you posted below for my daughter tomorrow 🙂
Lea Ann says
April 28, 2013 at 3:33 pmWe really liked that recipe Susan. I hope you find it as delicious as we did.
Rhonda says
April 30, 2013 at 10:33 pmMmmm, rosemary! I’m not sure if I’ve seen that pasta around here…should try making my own version, and the chick peas, yes please!
Lea Ann says
May 1, 2013 at 6:11 amI’d love to learn how to make my own version of their flavored pastas. Wonder what they do? Freeze dried flavors?