Lemony Chickpea Pasta with Spinach and Sun-Dried Tomatoes

Bring a large pot of water to a boil.

While the water heats, wash and dry the spinach, lemon and parsley.

For this step: baby spinach, lemon, flat-leaf parsley

Peel and mince the garlic. Drain and chop the sun-dried tomatoes, then put them in a small bowl with the garlic.

For this step: garlic, oil-packed sun-dried tomatoes

Finely zest the lemon into a bowl, then halve it and squeeze the juice into the same bowl, discarding any seeds.

Pick the parsley leaves and chop them. Set aside for finishing the pasta.

Drain and rinse the chickpeas, then pat them dry.

For this step: chickpeas

Once the water boils, add most of the salt and the rotini. Cook, stirring frequently to prevent sticking, until al dente, about 7 to 9 minutes or according to the package. Save some cooking water before draining the pasta, then rinse it briefly.

For this step: kosher salt, rotini pasta

While the pasta cooks, heat half the olive oil in a large skillet over medium-high heat until hot.

For this step: olive oil

Once the skillet is hot, spread the chickpeas across it in an even layer. Cook for 5 to 6 minutes, stirring occasionally, until golden in places and lightly crisp outside.

Lower the heat to medium and add the garlic and sun-dried tomatoes, crushed red pepper, the rest of the salt and the black pepper. Stir constantly for 30 to 60 seconds, until the garlic is fragrant and the tomatoes are warm.

For this step: kosher salt, crushed red pepper, ground black pepper

Add the drained pasta, the rest of the olive oil, the lemon zest and juice, and a splash of the reserved cooking water. Toss for 1 to 2 minutes, until hot and coated with a light, glossy sauce.

For this step: olive oil

Turn the heat to low and fold in the spinach, half the Pecorino and half the parsley. Toss for 1 to 2 minutes, until the spinach wilts and the cheese blends into the sauce. Loosen with more reserved cooking water if it looks dry.

For this step: Pecorino Romano

Spoon into shallow bowls, sharing the chickpeas, tomatoes and spinach evenly. Top with the remaining Pecorino and parsley.

For this step: Pecorino Romano