Lemony Pasta With Chickpeas and Parsley

Name: Lemony Pasta With Chickpeas and Parsley
Cuisine: Italian, European, Mediterranean
Ingredients: 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta; 2cups cooked chickpeas, home-cooked or canned; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, smashed and peeled; 1/2 onion, diced; 1 tablespoon finely chopped fresh rosemary leaves; Pinch of red pepper flakes, plus more as needed; 1 1/2 cups of vegetable stock (use pasta water to dissolve stock powder); 3 cups fresh parsley leaves (from 1 large bunch); 2/3 cup grated Parmigiano-Reggiano, plus more for serving; 1 tablespoon unsalted butter; Finely grated zest of 1 lemon; Ground black pepper to taste; Salt; Juice of half of a lemon; 1 cup of torn baby spinach

4 steps

Updated at: Thu, 17 Aug 2023 02:44:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories576 kcal (29%)

Total Fat24 g (34%)

Carbs70.5 g (27%)

Sugars7 g (8%)

Protein21.2 g (42%)

Sodium715 mg (36%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncesfusilli

regular or whole-wheat, or other short, sturdy pasta

2 cupschickpeas

cooked, home-cooked or canned

¼ cupextra-virgin olive oil

plus more for drizzling

2garlic cloves

smashed and peeled

0.5onion

diced

1 tablespoonfresh rosemary leaves

finely chopped

red pepper flakes

plus more as needed

1 ½ cupsvegetable stock

use pasta water to dissolve stock powder

3 cupsfresh parsley leaves

⅔ cupparmigiano-reggiano

grated, plus more for serving

1 tablespoonunsalted butter

0.5lemon

1 cupbaby spinach

torn

Instructions

Step 1

Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.

Step 2

While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

Step 3

Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

Step 4

Stir in pasta, parsley, and spinach and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.