Creamy Chickpea Pasta With Spinach and Rosemary | Recipe Cart
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and
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Ingredients
- Kosher salt
- 1/4 cup olive oil
- 1 (14-ounce) can chickpeas, rinsed and drained
- 2 teaspoons finely chopped fresh rosemary, plus more for garnish
- 1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
- Black pepper
- 1 large shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup heavy cream
- 1 (6-ounce) bag baby spinach
- 12 ounces spaghetti or bucatini
- 1/2 cup finely grated Parmesan
- Lemon wedges, for serving
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