1/4cupbroth(vegetable for vegetarian, chicken for non)
4handfullsfresh baby spinach
1/2cupshredded parmesan cheeseplus additional for garnish
Kosher saltto taste
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of salted pasta water after draining pasta.
While the pasta is cooking, heat the olive oil over medium low heat. Add garlic, chickpeas, red pepper flakes and basil. Sautee until chickpeas are crispy. Remove 1/3 cup of chickpeas from the skillet and set aside for later.
Add the broth to the skillet. Begin mashing the chickpeas in the skillet as you cook. Add the reserved pasta water and increase heat to medium. Continue cooking until liquid has reduced by 50%.
Reduce heat and stir in cooked pasta, fresh baby spinach, lemon juice, lemon zest and parmesan cheese. Cook until spinach is wilted. Top with reserved chickpeas and additional parmesan cheese. Sprinkle with Kosher salt, to taste.
Recipe inspired by Bon Appetit TV pantry pasta special.