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20 Minute Spicy Garlic Spinach Pasta with Chickpeas

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  • 8 ounces ditalini pasta cooked al dente
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 1/2 teaspoon crushed red pepper flakes plus extra for sprinkling
  • 12 ounces fresh baby spinach
  • pinch of salt and pepper
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1/3 cup freshly grated pecorino romano cheese plus 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.

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