Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.

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  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts

613 calories; protein 22.6g; carbohydrates 104.3g; fat 12.1g; cholesterol 7.7mg; sodium 1684.7mg. Full Nutrition
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