Penne Rigate With Spinach And Chickpeas Recipe

About this recipe

A hearty and flavorful pasta dish featuring tender spinach, protein-packed chickpeas, and crispy turkey bacon, perfect for a satisfying dinner.

Ingredients

• 500G Gustora Penne Rigate Pasta
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 60G Primi Piatti Red Chilli Flakes
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 250 g Spinach - Chopped
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Bring a large pot of water to a boil. Cook the pasta according to the instructions on the box, shaving off a minute or two for al dente texture.
2. 2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 minced garlic clove and sauté for 2 minutes until fragrant.
3. 3. Sprinkle in 1/2 teaspoon of red pepper flakes.
4. 4. Stir in 1 1/2 cups of cooked chickpeas, ensuring they are well coated in the oil and seasonings. Add 3 cups of fresh spinach leaves and cook until wilted, about 2-3 minutes. Season with a pinch of salt.
5. 5. Reserve 1/2 cup of vegetable stock before draining the pasta. Add the cooked pasta to the skillet along with the reserved vegetable stock. Toss everything together and cook for 1-2 minutes to combine.
6. 6. Remove the skillet from heat and toss to combine. Serve immediately.