The bread crumbs make this dish – and if you have leftover homemade bread, this is the way to go. Psssttt….if you love bread crumbs on pasta like I do, you might want to double that part!
One Skillet Creamy Pasta with Spinach and Chickpeas
- 1 thick slice bread
- 3 Tbsp unsalted butter, divided
- 3 garlic cloves, minced, divided
- ¼ tsp red pepper flakes
- 4 cups broth
- 1 cup half and half
- Ground black pepper, to taste
- 16 ounces small pasta, rotini or penne
- 14.5 ounce can chickpeas, rinsed and drained
- 6 ounces spinach leaves, finely chopped
- 1 cup Parmesan cheese, grated
Tear the bread into small pieces, add to a mini food chopper, process until coarsely ground. Heat a large skillet over medium, add in 1 Tablespoon butter and 1 cloves worth garlic, saute for 30 seconds. Add in bread crumbs, toss to coat and cook for 5 minutes, stirring often. Transfer to a large rimmed plate to cool.
Return skillet to heat, add in remaining butter, garlic and red pepper flakes, saute for 30 seconds. Turn up to high, stir in broth, cream and a healthy grinding of black pepper, bring to a boil. Add in the pasta and chickpeas, return to a simmer, and simmer for 10 minutes, stirring often. Reduce heat as needed to medium-high, to keep it at a steady simmer. Turn off the heat, stir in the spinach, allowing to wilt. Stir in the parmesan cheese until melted.
Serve with bread crumbs to sprinkle liberally over.