Pasta with Chickpeas and Spinach
- 1 pound fusilli or penne
- 2 tablespoons olive oil
- 1 1/4 cups chopped red bell peppers
- 1 cup chopped yellow onions
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons dry white wine
- 2 cups vegetable stock, or canned vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 8 ounces fresh baby spinach, rinsed well and stems removed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons heavy cream
- 1/2 cup cubed mozzarella
- 1/2 cup grated asiago
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add the wine and stir to deglaze the pan. Add the vegetable stock and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. 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 extra-virgin olive oil, cream, and cheeses, and toss to combine.
Divide the pasta among serving plates and serve immediately.
Recipe courtesy Emeril Lagasse, 2001
Recipe courtesy of Rachael Ray
Recipe courtesy of Mario Batali