Pasta With Escarole and Chickpeas

Name: Pasta With Escarole and Chickpeas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams chickpeas, drained and rinsed; 680 grams large head escarole (about , torn into pieces; 340 grams gemelli or fusilli pasta; 6 cloves garlic, thinly sliced; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 118 milliliters grated parmesan cheese; 0 teaspoons red pepper flakes

Pasta With Escarole and Chickpeas might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 613 calories, 23g of protein, and 20g of fat. This recipe serves 4. Head to the store and pick up chickpeas, pepper flakes, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Frying Pan

Pot

Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes.

Ingredients you will need

Red Pepper Flakes

Chickpeas

Escarole

Garlic

Salt

Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain.

Ingredients you will need

Escarole

Pasta