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Receta Pasta With Chickpeas And Spinach
by Global Cookbook

Pasta With Chickpeas And Spinach
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  Raciónes: 6

Ingredientes

  • 1 lb fusilli or possibly penne
  • 2 Tbsp. extra virgin olive oil
  • 1 1/4 c. minced red bell peppers
  • 1 c. minced yellow onions
  • 2 Tbsp. chopped garlic
  • 1/2 tsp red pepper flakes
  • 1 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 2 Tbsp. dry white wine
  • 2 c. vegetable stock
  •     (or possibly canned vegetable broth)
  • 1 can chickpeas - (15 ounce) rinsed, liquid removed
  • 8 ounce fresh baby spinach rinsed well,
  •     and stems removed
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. heavy cream
  • 1/2 c. cubed mozzarella
  • 1/2 c. grated asiago

Direcciones

  1. Bring a large pot of salted water to a boil. Add in the pasta and cook till al dente, about 8 min. Drain well.
  2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add in the bell peppers and onions, and cook, stirring, till soft, about 4 min. Add in the garlic, red pepper flakes, salt and pepper, and cook for 1 minute. Add in the wine and stir to deglaze the pan. Add in the vegetable stock and chickpeas and bring to a boil.
  3. Reduce the heat to low and simmer till the chickpeas are tender, about 5 min, and almost all the broth is gone. Crush the peas lightly with the back of a spoon against the side of the pot. Add in the spinach and cook till wilted, about 2 min. Add in the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add in the extra-virgin extra virgin olive oil, cream, and cheeses, and toss to combine.
  4. Divide the pasta among serving plates and serve immediately.
  5. This recipe yields 6 servings.