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Creamy Chickpea Pasta With Spinach and Rosemary

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

4 servings

kosher salt

1/4 cup

olive oil

14 oz

canned chickpeas

2 tsp

fresh rosemary

4 servings

bell pepper

1 large

shallot

2

garlic cloves

1 cup

heavy cream

6 oz

baby spinach

12 oz

spaghetti

1/2 cup

parmesan

4 servings

lemon wedges