Whole-Grain Pasta with Chickpeas and Escarole
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Total Reviews: 22
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By Danette from Dallas
Dallas, TX
on January 03, 2009
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Made this tonight and had to come back to add review. I did not use the capers because I just don't like them. However, without them, I thought this recipe was perfect. It was full of flavor and hearty at the same time, but best of all it was EASY!. This one is a keeper and I will be making this often.
By GoJints
Milford CT
on December 24, 2008
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I made this recipe because I was expecting a friend for dinner. She didn't show up and I got to eat the whole thing! (Not all at once, of course. It was easy to make and got better the next day or two.
I like the recipe so much, I'm making it for two more friends. Maybe they'll show up and enjoy it, or I'll get to have it for leftovers!
I highly recommend this recipe for vegetarians and for everyone. I would imagine it would be good with some light flavored sausage in it as well for those carnivores who insist on meat with every meal.