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Creamy Chickpea Pasta with spinach

NYTimes
  • 25 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Olive Oil

14 ozs

Can of chickpeas, rinsed and drained

1/4 tap

Red Pepper

Black pepper

1

Shallot, finely chooped

2

Garlic cloves

1 cup

Heavy cream

6 ozs

Baby spinach bag

12 ozs

Spaghetti or bucatini

1 cup

Parmesan, finely grated

Lemon wedges to serve