Spaghetti With Pancetta And Chickpeas Recipes

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BEST CHICKPEA SPAGHETTI



BEST Chickpea Spaghetti image

This protein-packed Chickpea Spaghetti is an easy delicious meal that comes together in about ten minutes from ingredients you probably already have in the pantry.

Provided by Marc Matsumoto

Categories     Entree

Number Of Ingredients 10

380 grams cooked chickpeas in liquid ((1 small can))
225 grams spaghetti
2 tablespoons olive oil
20 grams garlic ((3 extra-large cloves))
chili flakes ((to taste, I used 1 Tbs gochugaru))
225 grams tomatoes ((2 small tomatoes, chopped))
400 grams tomato puree ((1 small can))
1 teaspoon salt
1 tablespoon plant-based parmesan
Parsley ((for garnish))

Steps:

  • Drain the chickpeas, reserving the liquid it came in separately.
  • Bring a large pot of salted water to a boil and boil the spaghetti for 2-3 minutes less than what the package directions say.
  • Heat a large frying pan over medium-high heat and add the olive oil and garlic. Saute until the garlic is fragrant and cooked through.
  • Add the chili flakes and swirl it around with the garlic and olive oil for a few seconds.
  • Add the tomatoes and saute until they start losing their shape, and they are no longer watery.
  • Add the chickpeas, tomato puree, and salt.
  • When the pasta is 2-3 minutes shy of being done, drain it and add it to the chickpea sauce. Finish cooking the pasta in the sauce until it is done to your liking. If the sauce starts gets too thick, add some of the chickpea liquid in to thin it out.
  • Finish the pasta by tossing in the plant-based parmesan cheese.

Nutrition Facts : Calories 554 kcal, Carbohydrate 90 g, Protein 20 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1200 mg, Fiber 12 g, Sugar 11 g, ServingSize 1 serving

PASTA WITH SPINACH, CHICKPEAS, AND BACON



Pasta With Spinach, Chickpeas, and Bacon image

Make and share this Pasta With Spinach, Chickpeas, and Bacon recipe from Food.com.

Provided by sherininja

Categories     Beans

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, peeled and sliced
1 slice bacon, chopped small
1/4 teaspoon red pepper flakes
1 1/2 cups canned chick-peas, drained and rinsed
2 cups fresh spinach, rinsed and chopped
1/4 lb ditalini
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
  • When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
  • Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
  • Sprinkle in the red pepper flakes.
  • Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
  • When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
  • Remove from the heat, sprinkle with cheese, and serve.
  • I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.

Nutrition Facts : Calories 570.9, Fat 16.4, SaturatedFat 3.9, Cholesterol 12.1, Sodium 736.3, Carbohydrate 85.8, Fiber 10.5, Sugar 1.2, Protein 20.7

SPAGHETTI WITH PANCETTA AND CHICKPEAS



Spaghetti with Pancetta and Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
3 ounces pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
One 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped (about 1 cup loosely packed)
Freshly ground pepper
1/2 cup grated Parmesan or grana padano cheese (about 2 ounces), plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.
  • Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.
  • Add the pasta, pancetta and Parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more Parmesan.

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