Farfalle with Roasted Chickpeas
Delight your taste buds with this vibrant and satisfying Farfalle with Roasted Chickpeas recipe! Perfectly al dente bow-tie pasta is tossed with tender sautéed spinach, a zesty garlic-lemon sauce, and crowned with crispy, spiced chickpeas roasted to golden perfection. This Mediterranean-inspired dish seamlessly marries texture and flavor, with the chickpeas adding a delightful crunch and paprika-forward seasoning. Finished with a sprinkle of nutty Parmesan cheese and fresh parsley, this easy-to-make meal is both wholesome and comforting. Ideal for weeknight dinners or casual entertaining, it’s a vegetarian-friendly recipe that’s customizable and ready in just 40 minutes.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 4 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 2 tbsp fresh lemon juice
- 2 cloves fresh garlic cloves, minced
- 4 cups baby spinach
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel.
Spread the chickpeas on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with paprika, garlic powder, 0.5 teaspoon of salt, and black pepper. Toss to coat evenly.
Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.
Bring a large pot of salted water to boil. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the red pepper flakes and lemon juice, followed by the baby spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
Add the cooked farfalle to the skillet, tossing to combine. Gradually add the reserved pasta water (if needed) to loosen the sauce.
Remove the roasted chickpeas from the oven and add them to the pasta mixture. Gently toss to combine.
Taste the pasta and adjust seasonings with the remaining salt, lemon juice, or additional pepper as desired.
Serve the Farfalle with Roasted Chickpeas in bowls, garnished with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
