Pasta With Spinach, Chickpeas, and Bacon |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Yummy, quick and cheap eats! Ingredients:
1 tablespoon olive oil |
2 garlic cloves, peeled and sliced |
1 slice bacon, chopped small |
1/4 teaspoon red pepper flakes |
1 1/2 cups canned chick-peas, drained and rinsed |
2 cups fresh spinach, rinsed and chopped |
1/4 lb ditalini |
2 tablespoons parmesan cheese, freshly grated |
Directions:
1. Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
2. When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
3. Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
4. Sprinkle in the red pepper flakes.
5. Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
6. When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
7. Remove from the heat, sprinkle with cheese, and serve.
8. I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
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