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Spinach and Chickpea Pasta

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch
Spinach and Chickpea Pasta
Ingredients
  • 1 tablespoon sea salt, divided
  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons extra-virgin olive oil, or more as desired
  • 2 cloves garlic, minced
  • 1 (10 ounce) bag baby spinach leaves, chopped
  • 3 large tomatoes, seeded and diced
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 teaspoon chopped fresh marjoram, or more to taste
  • freshly ground black pepper to taste
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1/4 cup freshly grated Pecorino-Romano cheese, or to taste
Instructions
1
Boil a large pot of water with 2 teaspoons of sea salt until it reaches a rolling boil. Cook the linguine in the boiling water for 11 minutes, or until it is al dente - still retaining some firmness in the center. Remove from heat and reserve 1/2 cup of the pasta water.
2
In a large skillet, warm olive oil over medium heat. Sauté minced garlic in the hot oil until it releases its aroma, approximately 1 minute. Increase the heat to medium-high and combine the spinach, tomatoes, and garbanzo beans in the skillet. Continue cooking and stirring until the spinach starts to soften, taking about 1-2 minutes more.
3
Add a pinch of sea salt, dried marjoram, black pepper, and red pepper flakes to the spinach mixture. Reduce the heat to a low simmer. Combine the cooked linguine with the spinach mixture, stirring until it's evenly coated. If needed, add a drizzle of olive oil or some reserved pasta water to achieve your desired level of moisture. Finish the dish with a sprinkle of Pecorino Romano cheese