Wednesday, September 13, 2006

Pasta with Spinach, Chickpeas and Goat or Ricotta

Pasta with Spinach, Chickpeas and Goat or Ricotta

Prep time: 5 minutes
Cooking time: 20 minutes
Serves 2-3

3 cups uncooked multi-grain pasta (I like spaghetti, my Honey likes fusili & penne)
Lots of salted water to boil the noodles
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 cup chickpeas, cooked and (if from a can – drained)
5 oz/140g baby spinach leaves
½ tsp red chili pepper flakes
¼ - ½ cup lemon juice
5 oz/140g goat or ricotta cheese (I love the creamy richness of goat cheese, but when doing the South Beach Diet, I use low-fat ricotta)
1-2 tbsp fresh basil, coarsely chopped

1. Bring a large pot of water to a boil, then add 1 tsp salt and pasta. Cook as directed on the package. Drain the pasta.

2. Use a non stick large skillet and medium heat. Before the pan heats up, add the oil, garlic, chickpeas and red chili flakes. Cook, stirring occasionally until you get the wonderful aroma – just a minute or so.

3. Add the spinach and toss until it begins to wilt. Add the lemon juice, basil and pasta and then add the cheese. Toss until the cheese begins to melt. And serve.

It's great served with a salad or all by itself.

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