A Favorite Meal

For those of you that don’t know this about me, I love to cook! I am a home cook in a way that is very comforting and familiar to my family. I have a nice sized repertoire that I can choose from. I never use a recipe! All of my dishes are either from my mother, grandmother, or of my own creation.

Scott, my husband,  is a great cook as well. He complements my style by whipping up great dishes from time-tested recipes.

The recipe below is easy, hearty and healthy. It is one of my favorites! Please try it and make it your own.

Spinach Chickpea Rigatoni:

*1lb of semolina rigatoni (or whatever pasta is your go- to)
*1 extra large container of organic baby spinach (if it comes in a bag, you may want 2)
*1 15.5oz can of organic chickpeas (reserve chickpea liquid)
*4 cloves of chopped garlic
*1/4 cup olive oil.
*grated Pecorino Romano or Parmesan  
*1/2 teaspoon red pepper flakes
*generous amounts of salt & pepper.

Get Started:
1. Heat the olive oil in the pan with the crushed garlic. Sauté until it starts to turn golden. I add salt and pepper and sprinkle red pepper flakes at this beginning phase.

2. Add in fresh spinach and continue to add more as you see it reduce. It shrinks so much that I continue to add for some time to get a desired amount in the skillet.

3. Drain chickpeas but don’t forget to reserve the liquid. You may add some of that liquid now to your spinach, to loosen up the mixture.

4. Once you have your desired amount of spinach (be generous) and it’s all softened, add some additional salt, pepper and red pepper flakes.

5. Add 3/4 of the can of chickpeas now to the skillet and incorporate it with the spinach. Leave it to simmer and stir for about 10 minutes. Gradually add more chickpea liquid as things look to be drying out.

6. Taste. Does it need more salt, pepper and red pepper flakes? Probably a bit more to give it that kick!

7. Boil your salted water for pasta on the side. Cook pastsa to desired firmness. Reserve a small amount of the pasta water before draining.

8. Add drained pasta to the skillet with the chickpeas and spinach. Lots of stirring and add a bit of the pasta water to give it its final touch.

9. Lastly add some (small handful) of Pecorino Romano cheese or Parmesan into the pan and stir.

10. Serve with a sprinkle of cheese lightly on top.

Enjoy!!
Love,
Robin