1/2teaspooncrushed red pepper flakesplus extra for sprinkling
12ouncesfresh baby spinach
pinchof salt and pepper
114-ounce can chickpeas, drained and rinsed
1/3cupfreshly grated pecorino romano cheeseplus extra for topping
Bring a pot of salted water to a boil to prepare the pasta. Cook it according to the directions on the pasta.
While waiting on the pasta, heat a large skillet over medium-low heat and add the olive oil and butter. Stir in the garlic cloves and the red pepper flakes. Cook for 30 seconds or so, until the garlic is fragrant. Add in the spinach with a pinch of salt and pepper and stir, cooking until it wilts. Stir in the chickpeas.
Stir in the cooked pasta and the 1/3 cup of cheese until combined. Serve immediately with extra red pepper flakes and grated cheese.