Being that it was late and someone (me) had been out in the yard with the boys all afternoon…I quickly pulled together a pasta based dinner and then sat down to dinner outside. Summer time living is good!
Spicy Artichoke & Chickpea Spaghetti
- 1 pound spaghetti
- 1/3 cup olive oil
- 1 Tbsp garlic, minced
- 15 ounce can chickpeas, drained
- 15 ounce can artichoke hearts, drained and chopped
- 1 Tbsp white balsamic vinegar
- 1-2 tsp Outer Spice Spicy blend*
- Parmesan cheese, grated
Bring a large pot of salted water to boil, cook pasta as directed on package, reserving 1 cup cooking water, drain pasta.
Meanwhile, heat a large skillet over medium, adding oil. Stir in garlic, chickpeas and artichokes, saute until sizzling. Sprinkle vinegar and spice on top. Add pasta and toss gently to coat. Add half of reserved pasta water and ½ cup Parmesan cheese, toss to coat, and add more pasta water as needed for a smooth sauce. Sprinkle on as much cheese as you prefer!
*The Spicy blend is spicy. If you are not used to heat…use only a little. Kirk and I…well, a good sweat while eating is always good 😉
Serves 6 to 8.
FTC Disclaimer: We received product samples used in this recipe.