1/1 Photo of Curly Pasta With Spinach and Chickpeas
Food & Wine. 1998.
My Private Note
Units: US | Metric
- 1 1/2 lbs fresh spinach, stemmed and washed well
- 1/4 cup extra virgin olive oil
- 2 1/2 ounces pancetta, cut into thin strips
- 4 large garlic cloves, coarsely chopped
- 1 lb curly spaghetti, broken in half or 1 lb fusilli, col buco broken in half
- 1 (19 ounce) can chickpeas, drained and rinsed
- salt & freshly ground black pepper
- 1Heat a large skillet. Gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted.
- 2Transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry.
- 3Coarsely chop the spinach.
- 4In the same skillet, heat the olive oil. Add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.
- 5In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- 6Transfer the pasta to a large bowl.
- 7Return the spinach to the skillet and cook over high heat, stirring, until heated through.
- 8Add the chickpeas and reserved pasta water and simmer for 3 minutes.
- 9Pour the sauce over the pasta and toss well. Season with salt and pepper and serve at once.
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Nutritional Facts for Curly Pasta With Spinach and Chickpeas
Serving Size: 1 (436 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 747.1
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 543.8 mg
- Total Carbohydrate 122.9 g
- Dietary Fiber 13.4 g
- Sugars 2.7 g
- Protein 26.6 g
The following items or measurements are not included: