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This is the kind of pantry pasta that feels virtuous and indulgent at once — orecchiette tangled with garlicky chickpeas and silky wilted spinach, brightened with lemon and rounded out by parmesan.
The trick to a sauce that clings without cream is to crush some of the chickpeas and finish the pasta in the pan with a splash of starchy water, so everything emulsifies into something glossy.
Spinach and Chickpea Orecchiette
Orecchiette tossed with garlicky chickpeas, wilted spinach and parmesan in a light lemony sauce — a fast, wholesome vegetarian pasta for any weeknight.
Ingredients
- 12 oz (340 g) orecchiette
- 3 tbsp olive oil
- 4 cloves garlic, sliced
- ½ tsp red pepper flakes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 5 oz (140 g) baby spinach
- Zest and juice of 1 lemon
- ½ cup (45 g) grated parmesan
- Salt and black pepper
Instructions
- Cook the orecchiette in well-salted water until al dente, reserving 1 cup of pasta water before draining.
- Meanwhile, warm the olive oil in a large skillet over medium. Add the garlic and red pepper flakes and cook until fragrant, 1 minute.
- Add the chickpeas and cook 4–5 minutes, lightly crushing some with a spoon to thicken the sauce.
- Stir in the spinach a handful at a time until wilted.
- Add the drained pasta, lemon zest and juice, parmesan and a splash of pasta water. Toss until glossy and coated.
- Season with salt and pepper and serve with extra parmesan.
Recipe notes & tips
- Crushing some of the chickpeas creates a creamy sauce without any cream.
- The pasta water and parmesan emulsify into a light sauce that clings — don't skip either.
- Add a spoonful of ricotta on top for extra richness.
486 kcalCalories
18 gProtein
72 gCarbs
15 gFat