With lemon, garlic and Pecorino, this super easy chickpea pasta with spinach is ready in about 20 minutes. It’s vegetarian and gluten-free. It is an ode to an ingredient that always makes my top 10 list of pantry staples. You can eat the leftovers cold and add more greens to turn it into a pasta salad.
This video originally appeared on Chickpea Pasta with Spinach.
