One-Pot Lemon-Garlic Chickpea and Spinach Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta dish with creamy chickpeas and wilted spinach, finished with lemon brightness and fresh herbs. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, chickpeas, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water, then drain the spaghetti.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant — do not brown the garlic.
  3. Step 3: Stir in 15 oz drained chickpeas, 1/2 cup vegetable broth, and 1/2 cup reserved pasta water. Simmer for 3 minutes until the liquid reduces slightly.
  4. Step 4: Add the drained spaghetti, 2 cups fresh spinach, the zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Toss for 2 minutes until the spinach wilts and the sauce thickens to coat the pasta.
  5. Step 5: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and glossy. Adjust seasoning if needed.

Frequently asked questions

How long does One-Pot Lemon-Garlic Chickpea and Spinach Pasta take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lemon-Garlic Chickpea and Spinach Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in One-Pot Lemon-Garlic Chickpea and Spinach Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lemon-Garlic Chickpea and Spinach Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Lemon-Garlic Chickpea and Spinach Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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