Smoky Tomato Chickpea Pasta

Smoky tomato chickpea pasta with spinach and Parmesan is a hearty vegetarian stovetop dinner ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz penne pasta
• 15.5 oz can chickpeas
• 28 oz can crushed tomatoes
• 1 tsp smoked paprika
• 2 cups baby spinach
• 0.333 cup parmesan cheese
• 1 tbsp olive oil
• 3 cloves garlic
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 10 min)
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Stir in the chickpeas, crushed tomatoes, smoked paprika, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened. (about 10 min) — Medium-low heat
4. Fold the spinach into the hot tomato mixture and cook until wilted, about 2 minutes. (about 2 min) — Medium-low heat
5. Add the drained penne and toss until coated. Stir in the Parmesan, adding reserved pasta water a splash at a time if needed for a glossy sauce. (about 2 min) — Low heat
6. Serve hot with additional Parmesan, if desired.