Prep time: 15 minutes | Total time: 15 minutes | Yield: 4 servings
Ingredients
12 ounces uncooked spiral chickpea pasta
1 clove garlic, thinly sliced (about 1 tsp.)
2 tablespoons thinly sliced shallots
3 ¼ ounces mascarpone cheese
4 ounces fresh baby spinach
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon lemon zest (from 1 lemon)
1 pinch Crushed red pepper
Directions
1) Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
2) Transfer pasta to a large bowl; add garlic, shallot, mascarpone, spinach, salt, pepper, and 1/2 cup of the reserved cooking liquid. Stir until cheese has melted and mixture is combined, about 1 1/2 minutes.
3) Add additional cooking liquid as needed to loosen sauce. Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper. Serve immediately.
