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Ingredientes
- 1 lb fusilli or possibly penne
- 2 Tbsp. extra virgin olive oil
- 1Â 1/4 c. minced red bell peppers
- 1 c. minced yellow onions
- 2 Tbsp. chopped garlic
- 1/2 tsp red pepper flakes
- 1Â 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. dry white wine
- 2 c. vegetable stock
- Â Â (or possibly canned vegetable broth)
- 1 can chickpeas - (15 ounce) rinsed, liquid removed
- 8 ounce fresh baby spinach rinsed well,
- Â Â 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
- Bring a large pot of salted water to a boil. Add in the pasta and cook till al dente, about 8 min. Drain well.
- 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.
- 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.
- Divide the pasta among serving plates and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 570 | |
| Calories from Fat 173 | 30% |
| Total Fat 19.65g | 25% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1111mg | 46% |
| Potassium 564mg | 16% |
| Total Carbs 80.48g | 21% |
| Dietary Fiber 7.3g | 24% |
| Sugars 5.06g | 3% |
| Protein 17.2g | 28% |
