I have a wonderful pasta recipe for you guys. I’ve actually made it three times now in the past three weeks because I love it that much. It’s so darn good.
The combination of flavors is definitely my favorite part about this recipe– marinated artichoke hearts, Parmesan, garlic, spinach, almonds, and extra virgin olive oil. Mmm! The roasted chickpeas give the dish some added protein, fiber, and texture. And, of course, pasta is just plain delicious, so it’s an all around awesome meal.
And the sauce is incredibly versatile, so you can add it to just about anything. I especially like it mixed with steamed or roasted veggies for some added satiety and flavor, so I always make a little extra. I hope you guys enjoy this dish as much as I do!
- 1 can chickpeas (15.5 ounces), drained and rinsed
- 4 cups dry fusilli pasta
- 12 ounces jarred artichoke hearts
- 1/4 cup sliced almonds + extra for topping
- 2/3 cup shredded Parmesan + extra for topping (grated works too)
- 2 cups fresh spinach
- 2 tsp minced garlic
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
Preheat oven to 450 degrees F. Toss chickpeas in olive oil and sea salt. Roast for 15-20 minutes or until slightly browned.
Meanwhile, cook pasta as directed and then mix up the sauce in a food processor. All of the other ingredients go inside and then blend, blend, blend!
When pasta is finished cooking, drain it and then combine it with the sauce. (It its too thick for your liking, add a small drizzle of extra virgin olive oil.)
When the chickpeas are done roasting, toss them with then pasta and then top with sliced almonds and fresh Parmesan. Eat and enjoy!
Recipe makes 4-8 servings. (It just depends what your idea of a serving of pasta looks like!)