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Recipe Summary

prep:
25 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cook the spaghetti according to package directions. Drain pasta, reserving 3/4 cup of the pasta cooking water. Set aside.

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  • Meanwhile, in a very large skillet, cook bacon over medium heat until crisp. Transfer bacon to paper towels. Drain all but 1 Tbs. of the bacon drippings in the skillet. Add the onion and cook until tender, 6 to 8 minutes. Stir in the chickpeas and heat through. Add the spinach and cook, stirring constantly, until it wilts. Season with crushed red pepper and salt.

  • Add the spaghetti and toss to combine. Add enough of the pasta water, 1 tablespoon at a time, to create a sauce of desired consistency, gently stirring between each addition. Stir in the reserved bacon.

Nutrition Facts

355 calories; fat 14g; cholesterol 30mg; saturated fat 4g; carbohydrates 39g; mono fat 5g; poly fat 2g; insoluble fiber 8g; sugars 2g; protein 19g; vitamin a 3694.1IU; vitamin c 17mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 109.2mcg; vitamin b12 0.3mcg; sodium 588mg; potassium 162mg; calcium 60mg; iron 3.1mg.
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