Garlic Parmesan Chickpea Pasta

Wake up your oven and crank it to 400°F — it is about to do some magic! Cook your pasta in well-salted water according to package instructions. Once done, scoop out 1 cup of that gorgeous pasta water and then drain the rest, saving that starchy goodness for later.

Get your skillet hot and swirly with olive oil over medium heat. Toss in those minced garlic cloves and sprinkle in red pepper flakes if you love a little heat. Cook for 30–60 seconds until your kitchen smells like a garlic festival — avoid browning!

Add the drained chickpeas to the skillet and cook for 3–4 minutes to get warm and toasty. Season generously with kosher salt and black pepper, then give everything a cozy stir until perfectly seasoned.

Time to bring the pasta back! Toss the drained pasta into the skillet along with that reserved ½ cup of pasta water. Give it a good toss and then sprinkle in that luscious grated parmesan cheese. Stir until it turns into a glossy, cheesy hug. Add more pasta water if it looks like it needs a light sauce!

If you are feeling green, add the baby spinach and toss for 1 minute until just wilted. Serve your cheesy, garlicky, chickpea pasta with a sprinkle of extra parmesan and enjoy the flavor explosion!