Thursday, May 19, 2011

Pasta with Chickpeas and Spinach

This was a very delicious bowl of pasta. We very much enjoyed this light and creamy sauce with partially melted mozzarella cubes, chickpeas, and spinach leaves. Add this to your rotation of meals and you will thank me later.

1/2 pound (=half a box) medium size pasta shells
1.5 tablespoons olive oil
1 red bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
a splash of white wine vinegar
1.5 cups vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
3 large handfuls fresh baby spinach
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 cup cubed mozzarella
1/2 cup grated Parmesan  

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft.. Add the garlic, red pepper flakes, salt and pepper, and cook for 2 minutes.

Add a splash or two of white wine vinegar to deglaze the pan. Add the broth and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender and almost all the broth is gone. (I covered with a lid)

Crush the some of the peas lightly with the back of a fork. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the olive oil, heavy cream, and cheeses, and toss to combine.

Source: Donia and Adel, originally adapted from Emeril
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