Pasta With Escarole and Chickpeas

Total Time:
25 min
10 min
15 min

4 servings

  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 large head escarole (about 1 1/2 pounds), torn into pieces
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • 12 ounces gemelli or fusilli pasta
  • 1/2 cup grated parmesan cheese
  • Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes.

  • Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes.

  • When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.

  • Per serving: Calories 643; Fat 22 g (Saturated 5 g); Cholesterol 20 mg; Sodium 393 mg; Carbohydrate 88 g; Fiber 12 g; Protein 23 g

  • Photograph by Christopher Testani

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