Orecchiette with Spinach and Rosemary Fried Chickpeas

To the pot of chickpeas and spinach, add the cooked pasta, lemon zest, 2 Tbsp Country Crock® Plant Butter and ¼ cup pasta water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and creamy, adding 1 Tbsp of pasta water at a time if necessary to fully coat. Turn off the heat and stir in the crumbled rosemary, reserving a pinch for garnish. Season to taste.