Rosemary Chickpea and Spinach Pasta

Ingredients

• 225 gram tam buğday makarna (burgu veya deniz kabuğu) · 542 kcal
• 1 yemek kaşığı bitkisel yağ · 186 kcal
• 1 adet küçük boy yemeklik doğranmış kuru soğan · 42 kcal
• 2 diş ezilmiş sarımsak · 13 kcal
• 2 adet ince küp doğranmış havuç · 74 kcal
• 1 dal ince doğranmış kereviz sapı · 8 kcal
• 1/2 çay kaşığı kurutulmuş biberiye · 5 kcal
• 1 kutu (yaklaşık 400g) konserve nohut, süzülmüş ve yıkanmış · 616 kcal
• 1 kutu (yaklaşık 400g) doğranmış konserve domates (suyuyla birlikte) · 111 kcal
• 2 su bardağı doğranmış taze ıspanak · 21 kcal
• 1/2 çay kaşığı pul biber (isteğe bağlı) · 4 kcal
• 1/4 su bardağı rendelenmiş parmesan peyniri · 126 kcal

Method

1. Boil water in a large pot and cook the pasta for about 12 minutes until tender. Just before draining, reserve 1.5 cups of the pasta cooking water, then drain the pasta and set aside.
2. Heat the vegetable oil in a large skillet over medium-low heat. Sauté the garlic, onion, carrots, celery, and rosemary for about 10 minutes until the vegetables soften and the garlic is golden.
3. Stir the drained chickpeas into the skillet, then use a fork to lightly mash about half of them to help create a thicker sauce texture.
4. Pour in the reserved pasta water and the diced tomatoes with their juices. Bring to a simmer and cook for 10 minutes.
5. Add the cooked pasta and chopped spinach to the skillet. Cook for another 10 minutes, stirring occasionally, until the spinach is wilted and the pasta has absorbed most of the flavorful liquid.
6. Stir in the red pepper flakes if using, then serve warm garnished with the grated Parmesan cheese.

← All recipes