The portions are small because this simple pasta is part of a multi-course meal. If you want to use it as a main dish, the recipe will serve four.Plus: More Pasta Recipes and Tips

October 1998


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  • Heat a large skillet. Gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted. Transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry. Coarsely chop the fresh or frozen spinach.

  • In the same skillet, heat the olive oil. Add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Transfer the pasta to a large bowl.

  • Return the spinach to the skillet and cook over high heat, stirring, until heated through. Add the chickpeas and reserved pasta water and simmer for 3 minutes. Pour the sauce over the pasta and toss well. Season with salt and pepper and serve at once.