Spinach and Chickpea Pasta with a Lemon Pop
Ingredients
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, minced
- one 14.5 ounce can chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 whole preserved lemon
- 1 pound baby spinach leaves
- 12 ounces dried linguine or spaghetti
- 1/4 cup finely grated parmesan plus more for serving
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