Creamy chipotle spinach chickpea rotini
12 oz. Chickpea rotini I used barillaus 1 cup Pasta Water reserved from cooking the pasta 1 Yellow Onion small, petite diced 2 Tbsp. Olive Oil 4 Cloves Garlic minced 1 tsp. Fresh Ground Black Pepper
* 1 cup cherry tomatoes halved * 1 cup baby spinach 3 tdsp Chipotle Pepper Sauce from canned adobo sauce i used lamorenausa 1/2 cup Heavy Cream ¾ cup Parmesan Cheese shredded ¾ tsp. Salt Begin by cooking the pasta al dente according to the package instructions. Reserve 1 c. pasta water when finished cooking the pasta.
In a large skillet heat the olive oil. Sauté the onion, garlic, until tender. Add the tomatoe Add the ground black pepper, the adobo pepper, heavy cream, and the reserved pasta water. Cover and simmer on low for 2-4 minutes for the sauce to thicken up.
Add the pasta, spinach , and parmesan cheese to the skillet. Mix to coat everything well with the sauce. .Stir and cover for a few minutes to allow the pasta to absorb the sauce.
Remove from heat and garnish with some grated parmesan cheeseand chopped parsley.