Creamy Chickpea Pasta With Spinach and Rosemary Recipe

Name: Creamy Chickpea Pasta With Spinach and Rosemary Recipe
Ingredients: Kosher salt; ¼ cup olive oil; 1 (14-ounce) can chickpeas, rinsed and drained; 2 teaspoons finely chopped fresh rosemary, plus more for garnish; ½ 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 (about 6 packed cups); 12 ounces spaghetti or bucatini; ½ cup finely grated Parmesan; Lemon wedges, for serving

"Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce..."

INGREDIENTS

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Kosher salt

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¼ cup olive oil

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1 (14-ounce) can chickpeas, rinsed and drained

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2 teaspoons finely chopped fresh rosemary, plus more for garnish

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½ teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)

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Black pepper

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1 large shallot, finely chopped

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2 garlic cloves, finely chopped

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1 cup heavy cream

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1 (6-ounce) bag baby spinach (about 6 packed cups)

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12 ounces spaghetti or bucatini

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½ cup finely grated Parmesan

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Lemon wedges, for serving

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