Shells, Spinach, and Garbanzos

Spinach is now in season! And not just the small "baby" spinach that you see on the salad aisle year-round. The sweet savoy spinach that I love to cook with has been coming in my veggie box the past three weeks! Here is one of our family's favorite meals to make with it.

Heat a large pot of water to boil 1/2 a pound of shell pasta. When at a rolling boil, add 1 TBSP salt and the shells and cook to al dente.

Heat 2 TBSP of olive oil in a large sauté pan over medium high heat. Add 1 cup chopped onion, 1 large clove of garlic minced (or 1/2 tsp crushed), a pinch of red pepper flakes, 1 finely diced carrot, and 2 TBSP finely diced parsley.

Sauté for 2 minutes.

Season with a bit of salt. Add one 15 oz. can of rinsed and drained garbanzo beans (also known as chickpeas), 8 oz. of spinach, washed and roughly chopped, and 2 tsp. tomato paste.

Reduce heat to medium low, stirring vegetables well. Add spoonfuls of pasta water if the vegetables begin to scorch.

Drain pasta out of the water when ready and add it to the skillet, tossing everything together. Remove from heat. Season generously with black pepper, parmesan cheese and a drizzle of olive oil.

This recipe was adapted from Deborah Madison's The Savory Way cookbook via TD Willey's weekly newsletter. It reminded DeNesse Willey's daughter of Pasta Fagioli. All three of my kids LOVED this pasta dish and requested it be made again, soon!

Shells, Spinach and Garbanzos

2 TBSP olive oil (plus additional for drizzling)
1 cup onion or leek, finely chopped
1 large garlic clove, minced (or 1 tsp crushed garlic)
pinch of red pepper flakes
1 carrot, finely diced
2 TBSP chopped parsley
salt
2 tsp. tomato paste
8 oz. Bloomsdale (also called savoy or curly leaf) spinach, roughly chopped, stems and all
15 oz. garbanzo beans, rinsed and drained
1/2 lb. shell pasta
fresh ground pepper
grated Parmesan cheese