Pasta With Spinach, Chickpeas, And Bacon - cooking recipe

Ingredients

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

Preparation

Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
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.
Sprinkle in the red pepper flakes.
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.
When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
Remove from the heat, sprinkle with cheese, and serve.
I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.