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Pasta With Chickpeas And Spinach

Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozFusilli or penne
2 tablespoons 30mlOlive oil
1 1/4 cups 182g / 6.4ozChopped red bell peppers
1 cup 62g / 2.2ozChopped yellow onions
2 tablespoons 30mlMinced garlic
1/2 teaspoon 2.5mlRed pepper flakes
1 1/4 teaspoons 6.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 tablespoons 30mlDry white wine
2 cups 474mlVegetable stock
  = (or canned vegetable broth)
1   Chickpeas - (15 oz) - rinsed, drained
8 oz 227gFresh baby spinach - rinsed well,
  And stems removed
1/4 cup 59mlExtra-virgin olive oil
2 tablespoons 30mlHeavy cream
1/2 cup 118mlCubed mozzarella
1/2 cup 118mlGrated asiago

Recipe Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add the wine and stir to deglaze the pan. Add the vegetable stock and chickpeas and bring to a boil.

Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the extra-virgin olive oil, cream, and cheeses, and toss to combine.

Divide the pasta among serving plates and serve immediately.

This recipe yields 6 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1E51) - from the TV FOOD - NETWORK


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