20minutes
699Calories
29gProtein
2servings
Chickpeas fried in oil turn crisp outside and give the pasta bite. Lemon and chilli keep it awake, and the ricotta calms it down.
Ingredients
Forservings
- 180 gLinguine
- 240 gChickpeas, drained (1 tin)
- 150 gSpinach
- 120 gRicotta
- 20 gOlive oil (2 tbsp)
- 20 gLemon, juice and zest (½ piece)
- Garlic, chilli flakes, salt, pepper
How to make it
- Cook the linguine in salted water until firm to the bite and save some of the water.
- Fry the chickpeas in the oil with the garlic and chilli for five minutes until crisp, add the spinach and let it wilt.
- Toss in the pasta with the lemon and a splash of pasta water and serve with spoonfuls of ricotta.
One tip
Dry the chickpeas well first and they will not spit, and they turn crisp.
Nutrition per serving
| Calories | 699 |
|---|---|
| Protein | 29 g |
| Fat | 20 g |
| Carbs | 101 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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