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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water. | 2. Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more. | 3. Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea salt	1	tablespoon	divided	-	-	-	-
linguine pasta	1	package		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
baby spinach leaf	1	bag	chopped	-	-	-	-
tomato	3		seeded diced	98.28	21.2394	4.8048	1.092
garbanzo bean chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
black pepper	to taste		ground	0.0	0.0	0.0	0.0
red pepper flake	1/2	teaspoon		-	-	-	-
pecorino romano cheese	1/4	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.