Pasta with Chickpeas and Spinach

This recipe was sent from one of our readers, Dru, she writes “…it’s great for vegetarians (like me!). And, my husband who’s a total carnivore loves it too :-)”

Pasta with Chickpeas and Spinach (Recipe from Emeril Lagasse, 2001)

• 1 pound fusilli or penne
• 2 tablespoons olive oil
• 1 1/4 cups chopped red bell peppers
• 1 cup chopped yellow onions
• 2 tablespoons minced garlic
• 1/2 teaspoon red pepper flakes
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons dry white wine
• 2 cups vegetable stock, or canned vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 8 ounces fresh baby spinach, rinsed well and stems removed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons heavy cream
• 1/2 cup cubed mozzarella
• 1/2 cup grated asiago

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add the wine and stir to deglaze the pan. Add the vegetable stock and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the extra-virgin olive oil, cream, and cheeses, and toss to combine. Divide the pasta among serving plates and serve immediately.

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