# Components:
→ Pasta and Legumes
01 - 250 grams (1 1/4 cups) risoni (orzo pasta)
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 150 grams (5 oz) baby spinach, washed
04 - 1 small red onion, finely diced
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
→ Pantry and Flavor
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon chili flakes (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 30 grams (1/4 cup) grated Parmesan cheese (or vegetarian hard cheese)
11 - Fresh parsley, chopped (optional)
# Preparation Steps:
01 - Cook risoni in a large saucepan of salted boiling water according to package directions until al dente. Reserve 1/2 cup (120 ml) of pasta water, then drain and set aside.
02 - While the risoni cooks, heat olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 2 minutes until softened.
03 - Stir in the minced garlic and chili flakes (if using) and cook for 30 seconds until fragrant.
04 - Add the drained and rinsed chickpeas to the skillet and cook for 2 minutes, stirring occasionally.
05 - Add the drained risoni to the skillet, followed by the baby spinach. Toss until the spinach wilts, approximately 1-2 minutes.
06 - Pour in the lemon zest and juice. If the mixture seems too dry, add reserved pasta water, a little at a time, to achieve the desired consistency. Season generously with salt and freshly ground black pepper.
07 - Remove the skillet from heat. Stir in half of the grated Parmesan cheese until it begins to melt.
08 - Divide the dish among bowls. Garnish with the remaining Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.
