Whole-Grain Pasta With Chickpeas and Escarole

READY IN: 30mins


  • 2cups whole-grain penne
  • 1headescarole, roughly chopped
  • 14 cupcapers, drained and patted dry(optional)
  • 5garlic cloves, sliced
  • 12 cup roughly chopped fresh parsley
  • 14 teaspoonred pepper flakes
  • 1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved
  • 1 (15 1/2ounce) can chickpeas, drained, rinsed, and patted dry
  • kosher salt & freshly ground black pepper
  • 2bay leaves
  • 12 cup freshly grated parmesan cheese, plus more for garnish

    Serving Size: 1 (522) g

    Servings Per Recipe:4

    Calories: 436.6

    Calories from Fat 58 g 13 %

    Total Fat 6.5 g 10 %

    Saturated Fat 2.6 g 12 %

    Cholesterol 11 mg 3 %

    Sodium 840.3 mg 35 %

    Total Carbohydrate81.1 g 27 %

    Dietary Fiber 16.9 g 67 %

    Sugars 5.3 g 21 %

    Protein 17.8 g 35 %


  • Cook the pasta according to package directions; add the escarole during the last 2 minutes; cover and do not stir.Remove the escarole with tongs; set aside.Drain the pasta, reserving 1/2 cup cooking liquid.Meanwhile, if you’re using capers, heat 1 T. olive o il in a large skillet over medium-high heat.Add the capers and fry until crisp, about 2 minutes.Transfer to a paper-towel-lined plate.
  • Add the remaining 3 T. oil to the skillet.Cook the garlic, parsley, and red pepper flakes until the garlic toasts slightly, 1 minute.Add the tomatoes, chickpeas, a pinch of salt and the bay leaves.Cook until the tomatoes and chickpeas brown, about 6 minutes.Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes.Remove and discard the bay leaves.
  • Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper.(If the sauce is thick, add some reserved pasta water.)Stir in the cheese and top with fried capers, if using, and more cheese.
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