Real Recipes From Real Home Cooks ®

spaghetti with chickpeas and spinach

Recipe by
Mikekey *
Seattle, WA

A low sodium, low potassium dish for renal diets.

yield 4 serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For spaghetti with chickpeas and spinach

  • 12 oz
  • 1
  • 1/3 c
    olive oil
  • 1 can
    chickpeas, drained and rinsed (14 oz)
  • 2 clove
    garlic, thinly sliced
  • 1/2 tsp
    red pepper flakes
  • 1 bunch
    baby spinach, rinsed and stemmed
  • salt, to taste (optional)
  • black pepper, to taste
  • 8 oz
    low-fat ricotta cheese, room temperature
  • 2 Tbsp
    unsalted butter

How To Make spaghetti with chickpeas and spinach

  • 1
    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
  • 2
    Zest the lemon and cut lemon in half, then cut one half into 4 wedges.
  • 3
    In a skillet, heat the olive oil and sauté the chickpeas, garlic, and red pepper flakes. Cook until chickpeas start to brown. Stir in the spinach and squeeze the juice from the half lemon. Season with salt and pepper, to taste.
  • 4
    Return pasta to cooking pot and add the 1/4 cup reserved pasta water, the ricotta, butter and lemon zest, tossing until well combined.
  • 5
    Add the chickpea/spinach mixture, adding more reserved pasta water if needed.
  • 6
    Divide among 4 bowls or plates. Serve with lemon wedges for squeezing on top.