Ingredients
8 oz dried orecchiette pasta (can sub shells, or any other type of pasta!)
15 oz canned chickpeas, drained
3 Tbsp butter
2 sprigs of rosemary
5 oz spinach
2 cloves of garlic
¼ tsp crushed red pepper flakes
Zest from 1/2 lemon
1 Tbsp parsley, chopped
Directions
Bring a medium pot of water to a boil. Add the pasta to the pot of boiling water and cook to al dente. Reserve one cup of pasta water, then drain.