Whole-Grain Pasta with Chickpeas and Escarole

Total Time:
42 min
Prep:
20 min
Cook:
22 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups whole-grain penne
  • 1 head escarole, roughly chopped
  • 4 tablespoons extra-virgin olive oil, plus more to taste
  • 1/4 cup capers, drained and patted dry (optional)
  • 5 cloves garlic, sliced
  • 1/2 cup roughly chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1 28 -ounce can whole peeled tomatoes, crushed slightly,
  • liquid reserved
  • 1 15 .5-ounce can chickpeas, drained, rinsed and patted dry
  • Kosher salt and freshly ground pepper
  • 2 bay leaves
  • 1/2 cup freshly grated parmesan cheese, plus more for garnish
Directions
  • Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

  • Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

  • Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

  • Per Serving: Calories 540; Total Fat 19 g; (Sat Fat 4 g, Mono Fat 11 g, Poly Fat 2.6 g); Protein 21 g; Carb 79 g; Fiber 15 g; Cholesterol 9 mg; Sodium 800 mg

  • Photograph by Antonis Achiellos


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    This recipe is featured in:

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