Rigatoni With Chickpeas, Spinach, and Ground Lamb

Rigatoni With Chickpeas, Spinach, and Ground Lamb
Servings: 6 Start to Finish 30 mins


  • Salt
  • 8 ounces rigatoni
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 celery stalk, chopped
  • 1/2 - 3/4 pound ground lamb or beef
  • 3 cups chopped spinach
  • 1 cup low-sodium chicken or other stock
  • 3 cups chickpeas
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese for garnish

Make It

1. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook until tender but not mushy, 8 to 10 minutes; drain and set aside.

2. While the pasta is cooking, place the oil in a large skillet over medium heat; when hot, add the onion and celery and cook until softened, about 5 minutes. Add the ground lamb or beef to the pan and cook until no longer pink. Then add the spinach, stock, chickpeas, and sprinkle with salt and pepper; cook until the spinach is wilted. If it seems dry, add a little more stock or water; it should be moist but not soupy.

3. Add the pasta to the bean mixture and stir gently. Taste and adjust the seasoning, sprinkle with Parmesan.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 466, Fat, total (g): 17, sat. fat (g): 5, carb. (g): 57, fiber (g): 9, pro. (g): 22, sodium (mg): 222, Percent Daily Values are based on a 2,000 calorie diet.