Whole-Grain Pasta with Chickpeas and Escarole

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I made this for dinner tonight and absolutely LOVED it! The only thing I changed was that I used spinach instead of escarole because the store didn't have any. My husband kept going in for seconds and thirds. He said it's definitely a favorite of his and mine.
It's also a great vegetarian dish, full of flavor. This recipe won't disappoint.

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I can't believe how good this was. The only thing I did differently was cook the escarole in a little olive oil over med high heat for two minutes instead of boiling it. I just like it better that way. I will make this dish over again and again. My husband said it looked and tasted like an entree from a fine Italian restaurant.

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I?m in love with noodles and pasta. It?s Yummy and simply irresistable. But the thing I?m afraid is it contains so much carbohydrate. But now I found a new way to replace normal Pasta and noodles. Do you know about Vietnamese brown Rice noodle? It?s 100 percent good for your health. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it?s tasty and doesn?t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they?re at a bunch of other stores too http://staranisefoods.com

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This was delicious, and the best part was that I felt so good about eating it since it's whole grain pasta and greens! Def. recommend even for picky eaters.

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I've made this several times now--our house loves it! I use a big can of garbanzos and double the crushed red pepper. I think the extra pepper and salting each time I add an ingredient really helps. I also stopped trying to do the escarole in the last two minutes--easier to cook it toward the beginning. Then I shock it in ice water and add it to the sauce at the very end so it keeps that nice green color. Depending on what's in the fridge, I like putting in some grilled chicken as well but definitely not required!

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I've made this recipe a few times, and I have added it to our dinner rotation. Escarole isn't easily found here, so I just use fresh spinach, and it works just fine in the recipe. I also add some small frozen shrimp to it before tossing the pasta in.

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This pasta recipe was excellent! My grocery store did not have escarole, so I substituted broccoli rabe and it worked out very well. I was also out of capers, so I added a little more salt. A simple and healthy pasta recipe. Very good!

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As a vegetarian, I am always scouting around for new recipes in order to keep our meals exciting. I came across this one and picked it for its simplicity, but I have to say that my husband and I thoroughly enjoyed the way the flavors complimented each other so well in this dish. The best part is that we have leftovers for lunch today! I will definitely make this penne dish again in the future!

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I've never had escarole before, and don't really eat chickpeas, so I was going out on a limb with this recipe. I have to say, though, I was definitely pleased - this is a really good dish and the flavors meld together so well. Yum! I'll make this again in the future :

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I made this for just myself as my family claims not to like cooked greens or chickpeas. It was so wonderful, I will be making it for them soon. All the ingredients melded so well, that no one flavor dominated (The capers added a nice tang, so if you like capers, definately use them. And so healthy!

I have been trying to force my old white pasta recipes on whole wheat pasta without success. But I don't think I would like this dish with white pasta nearly as much as I liked it with whole wheat pasta.