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Greek   -   Pasta With Chickpeas And Garlic-Lemon Sauce   adapted from Vegetarian Pasta by Marlena Spieler

  • 8 Cloves Garlic -- finely chopped
  • 2 Tablespoons Olive Oil
  • 1 Ounce Butter
  • 2 Tablespoons Rosemary -- finely chopped
  • 1/2 Cup Vegetable Broth
  • 10 Leaves Spinach -- finely chopped
  • 2 Tablespoons Lemon Juice
  • 1 Can Chickpeas -- drained
  • 12 Ounces Macaroni
  • Cayenne -- to taste
  • Salt And Pepper -- to taste
Directions Cook garlic in olive oil and butter over medium heat until garlic is golden. Add rosemary, stir through, then add broth and cook until liquid is reduced by half. Add spinach, and lemon juice. Cook over medium heat until the sauce is almost syrupy. Add chickpeas and set aside. Cook pasta as directed. Toss pasta with sauce. Season with cayenne, salt and pepper. Serve.
Serves 4
Time to Make 0:00

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