Pasta With Spinach, Chickpeas, And Bacon

• 1 tablespoon olive oil
• 2 garlic cloves, peeled and sliced
• 1 slice bacon, chopped small
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups canned chick-peas, drained and rinsed
• 2 cups fresh spinach, rinsed and chopped
• 1/4 lb ditalini
• 2 tablespoons parmesan cheese, freshly grated

1. Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
2. When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
3. Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
4. Sprinkle in the red pepper flakes.
5. Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
6. When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
7. Remove from the heat, sprinkle with cheese, and serve.
8. I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.

olive oil, garlic, bacon, red pepper, chickpeas, fresh spinach, ditalini, parmesan cheese

Taken from www.food.com/recipe/pasta-with-spinach-chickpeas-and-bacon-306447 (may not work)