Tomato Chickpea Spinach Pasta with Mozzarella

• whole-wheat pasta9 5/8 oz
• chickpeasdrained and rinsed1 can
• crushed tomatoes1 1/4 cup
• frozen spinach6 oz
• mozzarellashredded4 oz
• garlic cloveminced2 clove
• red pepper flakes1/4 tsp
• olive oil4 tsp
• kosher salt1/2 tsp
• black pepper1/4 tsp

Instructions

1. 1Bring a large pot of water to a boil, salt it well, and cook the whole-wheat pasta until al dente, tender with a firm center. Start tasting two minutes before the package time. Reserve a little pasta water, then drain.
2. 2Warm the olive oil in a large skillet over medium-low heat. Add the minced garlic, red pepper flakes, and a small pinch of kosher salt. Cook for 1-2 minutes, until the garlic is fragrant but not browned.
3. 3Add the crushed tomatoes and black pepper. Simmer for 5-7 minutes, until the sauce is bubbling gently and slightly reduced.
4. 4Stir in the frozen spinach and chickpeas. Cook for 4-6 minutes, stirring occasionally, until the spinach is hot and the mixture is steaming.
5. 5Add the drained pasta and enough reserved pasta water to make the sauce coat the noodles. Toss over medium-low heat for 1-2 minutes, until glossy and hot.
6. 6Turn off the heat, fold in the mozzarella, and taste. Adjust with kosher salt and black pepper. Serve when the cheese is just melted and the sauce coats the pasta.