Pasta With Escarole and Chickpeas

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.

3. 3

   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.

4. 4

   Add the pasta to the boiling water and cook as the label directs.

5. 5

   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.

6. 6

   When the pasta is done, reserve 1 cup cooking water, then drain.

7. 7

   Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry.

8. 8

   Add the remaining 1 tablespoon olive oil and toss.

9. 9

   Remove from the heat and stir in the cheese.

10. 10

    Per serving: Calories 643; Fat 22 g (Saturated 5 g); Cholesterol 20 mg; Sodium 393 mg; Carbohydrate 88 g; Fiber 12 g; Protein 23 g

11. 11

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.