Spaghetti Aglio e Olio with Chickpeas
Spaghetti tossed with olive oil, plenty of garlic, chili and parsley, made heartier with golden chickpeas and spinach.
- Cuisine
- Italian · Naples
- Time
- 20 min total (15 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 12 oz spaghetti
- 1/3 cup olive oil
- 5 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 can chickpeas, drained
- 5 oz baby spinach
- 1/3 cup chopped parsley
- 1 lemon
- 1 tsp salt
- 1/4 cup grated parmesan (optional topping)
Method
- Cook the spaghetti in salted boiling water until al dente, saving a cup of the water.
- Meanwhile warm the oil with the garlic over medium-low heat until pale gold, then add the pepper flakes and chickpeas and fry for 3 minutes.
- Add the spinach to wilt, then the drained pasta, the parsley, a squeeze of lemon and splashes of pasta water, tossing until glossy.
- Serve with parmesan on the side.
Diets and allergens
Fits: Vegetarian
Without the optional toppings, also: Vegan
Free from: Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 671 kcal
- Protein
- 22.5 g
- Carbohydrates
- 92.6 g
- Fat
- 24.1 g
- Fiber
- 11.2 g
- Sodium
- 871 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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