Greek Linguini

A stripped-down Greek-style pasta that relies on a handful of pantry staples to deliver big flavor. Frozen spinach cooks with canned chickpeas and golden raisins until everything is warmed through, then gets tossed with hot linguini, olive oil, and a pinch of crushed red pepper.

The golden raisins plump up in the hot spinach and release little bursts of sweetness that contrast with the earthy chickpeas and the gentle bite of red pepper flakes. It’s a flavor combination rooted in Mediterranean cooking, where sweet and savory live together comfortably.

The whole dish is vegan and comes together in about 30 minutes with no chopping, no mincing, and almost no technique required.

Pro Tips

• Rinse and drain the canned chickpeas well to cut the sodium and remove the starchy canning liquid.
• Toss everything together while the linguini is still hot. The heat wilts the spinach a little further and helps the olive oil coat the pasta evenly.
• Don’t skip the red pepper flakes. Even ⅛ teaspoon adds just enough warmth to keep the sweetness of the raisins from taking over.

Variations

• Crumble feta cheese over the top for a more authentically Greek finish.
• Add a squeeze of fresh lemon juice for brightness that cuts through the olive oil.
• Toss in a handful of toasted pine nuts or slivered almonds for texture.