Pasta With Escarole and Chickpeas
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
More Recipes and Ideas:
Wild Mushroom Pasta, Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce), Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers, Garlic Chicken Recipes, Chicken Cordon Bleu Recipes, Stuffed Pork Chops Recipes, Stuffed Shells Recipes, Beef Wellington Recipes, Roasted Turkey Recipes
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