Pasta With Chickpeas And Spinach

Recipe Ingredients

1 lb	454g / 16oz	Fusilli or penne
2 tablespoons	30ml	Olive oil
1 1/4 cups	182g / 6.4oz	Chopped red bell peppers
1 cup	62g / 2.2oz	Chopped yellow onions
2 tablespoons	30ml	Minced garlic
1/2 teaspoon	2.5ml	Red pepper flakes
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Dry white wine
2 cups	474ml	Vegetable stock
		= (or canned vegetable broth)
1		Chickpeas - (15 oz) - rinsed, drained
8 oz	227g	Fresh baby spinach - rinsed well,
		And stems removed
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Heavy cream
1/2 cup	118ml	Cubed mozzarella
1/2 cup	118ml	Grated 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.

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

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