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Today I wanted something decidedly non-holiday — light, fast, and not another salad. After several Thanksgiving meals, I needed a simple, comforting dinner that still felt fresh. Pasta with chickpeas fit the bill perfectly.
This dish is unbelievably easy. So easy you might be surprised I posted it. But that simplicity is exactly what makes it great. It’s spicy, slightly cheesy, packed with spinach for a hit of green, and buoyed by chickpeas to keep you satisfied. Best of all, it comes together in about 15–20 minutes.
Honestly, the longest part is waiting for the water to boil. You can cook the spinach and garlic while the water heats, which helps the whole process feel faster — and keeps you occupied if you’re impatient like me.
This pasta reheats well, so it’s a great option for lunches or quick weeknight meals. I’ve eaten it for days on end — it’s that good. If you prefer more protein, add cooked chicken or shrimp without changing the recipe’s spirit.
I developed this recipe with a busy December in mind: many holiday meals and tempting treats meant I wanted something a bit healthier but still satisfying. This pasta hits that balance — hearty enough to keep cravings away, yet bright with garlic, spinach, and a peppery kick.
Try it and see — I think it’ll become a regular in your rotation.
20 Minute Spicy Garlic Spinach Pasta with Chickpeas
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Ingredients
- 8 ounces ditalini pasta cooked al dente
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes plus extra for sprinkling
- 12 ounces fresh baby spinach
- pinch salt and pepper
- 1 14-ounce can chickpeas, drained and rinsed
- 1/3 cup freshly grated pecorino romano cheese plus extra for topping
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
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While the pasta cooks, heat a large skillet over medium-low and add the olive oil and butter. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Add the spinach with a pinch of salt and pepper and stir until it wilts. Mix in the drained chickpeas.
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Add the cooked pasta to the skillet along with 1/3 cup of grated pecorino romano. Toss until everything is combined and the cheese melts into the sauce. Serve immediately with extra red pepper flakes and more grated cheese if desired.
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I appreciate you so much!
p.s. it’s really good cold too!