Chickpea and Spinach Pasta Recipe
Pantry staples are the star in this weeknight pasta dish. Chickpeas, spinach and spaghetti noodles are coated in a creamy sauce and sprinkled with toasted bread crumbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Microplane
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Mixing bowl
- Grater
- Stove
- Saucepan
- Plate
- Kitchen towel
Ingredients
- 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt divided
- 1/2 cup panko bread crumbs
- 3 teaspoons finely chopped fresh garlic, divided
- 1 teaspoon freshly grated lemon zest
- 1 (14-ounce) can chickpeas (garbanzo beans), rinsed, drained
- 1 teaspoon finely chopped fresh thyme, plus more for garnish
- 1/8 teaspoon crushed red pepper flakes, if desired
- 3/4 teaspoon salt, divided
- Pinch pepper
- 1 small (1/2 cup) onion, finely chopped
- 1 (5-ounce) can evaporated milk
- 1/4 cup Land O Lakes® Heavy Whipping Cream
- 1 (8-ounce) bag fresh baby spinach leaves
- 1 (16-ounce) package uncooked dried spaghetti or spaghetti-shape pasta, cooked al dente, 1 cup pasta water reserved
- 1/2 cup shredded Parmesan cheese
- Lemon wedges (from zested lemon), for serving
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