Chickpea and Spinach Pasta

A quick and healthy weeknight dinner featuring protein-rich chickpeas, fiber-filled spinach, and comforting pasta.

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Cook the pasta in salted boiling water until al dente; reserve 1 cup of pasta water before draining.
In a skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Add spinach and stir until wilted (or thawed if frozen).
Stir in chickpeas and warm through.
Add the drained pasta along with a splash of reserved pasta water and toss.
Season with red pepper flakes, salt, and pepper.
Remove from heat and mix in Parmesan cheese or nutritional yeast.
Serve in bowls garnished with additional cheese or olive oil.

For variations, consider adding fresh herbs, nuts, or even diced tomatoes for extra flavor.