Pasta e Ceci with Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 5 milligrams
- Sodium
- 866 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 13 grams
- Sugar
- 8 grams
- Protein
- 17 grams
- Total: 35 min
- Active: 30 min
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
Kosher salt
4 cloves garlic, minced
1 1/2 teaspoons minced fresh rosemary
1/4 to 1/2 teaspoon red pepper flakes
1 15-ounce can chickpeas, drained, liquid reserved
1 cup ditalini
6 cups roughly chopped escarole (from about 1/2 head)
4 cups baby spinach
Grated pecorino romano cheese, for topping
Freshly ground pepper
Directions
- Heat the olive oil in a Dutch oven or other large pot over medium-high heat. Add the onion, celery and 1/2 teaspoon salt; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, rosemary and red pepper flakes and cook 1 minute.
- Stir the chickpeas into the pot and cook 1 minute. Add 4 cups water, the reserved chickpea liquid and 1/2 teaspoon salt and bring to a boil. Stir in the pasta; reduce the heat and simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pot, until the pasta is tender, about 10 minutes.
- Add the escarole and spinach to the pasta, cover and cook until wilted, 1 to 2 minutes. Remove from the heat and season with salt. Divide among bowls; top with pecorino and a few grinds of pepper.