Cavatelli with Cauliflower and Chickpeas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 19 milligrams
- Sodium
- 629 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 9 grams
- Sugar
- 6 grams
- Protein
- 15 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 head cauliflower, roughly chopped
1 15-ounce can chickpeas, drained and rinsed
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
12 to 14 ounces frozen cavatelli
1 tablespoon unsalted butter
1 5-ounce package mixed baby greens (such as arugula, spinach, tatsoi and chard)
1/4 cup grated Parmesan cheese
Directions
- Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or wide pot over medium-high heat. Add the cauliflower in a single layer and cook, without stirring, until browned, about 5 minutes. Stir well, season with salt and cook, stirring occasionally, until browned all over and tender, 7 to 10 minutes. Push to one side of the pot and add the remaining 1 tablespoon olive oil and the chickpeas. Cook the chickpeas, stirring, until toasted, about 5 minutes. Stir in the garlic, red pepper flakes and a pinch of salt.
- Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water and then drain. Add the pasta, butter and 1/2 cup cooking water to the Dutch oven and cook, stirring, until the pasta and cauliflower are well combined. Add the baby greens in two batches, stirring, and cook until just wilted, 30 seconds to 1 minute. Remove from the heat.
- Stir 2 tablespoons cheese into the pasta, adding more cooking water if the pasta is too dry; season with salt. Divide among bowls and top with the remaining 2 tablespoons cheese.