Quick Lemony Chickpea and Spinach Pasta

I love finding recipes that are both incredibly delicious and ridiculously easy, and this lemony chickpea and spinach pasta is exactly that. It’s the perfect weeknight meal when I'm craving something fresh and flavorful but don't have a lot of time. The bright lemon and savory garlic pair beautifully with the hearty chickpeas and tender spinach, making it a dish that feels sophisticated yet is totally approachable for any home cook. Don't be intimidated by the zesty lemon flavor; it’s the secret ingredient that ties everything together!

Ingredients

• 12 oz pasta (such as penne, rotini, or farfalle)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/2 cup vegetable broth
• 4 cups fresh spinach
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Cook pasta according to package directions in a large pot of salted boiling water. Reserve about 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute, being careful not to burn the garlic.
3. Add the rinsed and drained chickpeas and vegetable broth to the skillet. Bring to a simmer and cook for 3-5 minutes, allowing the flavors to meld.
4. Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
5. Add the drained pasta to the skillet with the chickpea and spinach mixture. Toss to combine.
6. Stir in the lemon zest and lemon juice. If the pasta seems a little dry, add a splash of the reserved pasta water to create a light sauce.
7. Season generously with salt and freshly ground black pepper to taste.
8. Serve immediately, topped with grated Parmesan cheese if desired.