PASTA WITH ESCAROLE AND CHICKPEAS

Pasta With Escarole and Chickpeas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 large head escarole (about 1 1/2 pounds), torn into pieces
1 15-ounce can chickpeas, drained and rinsed
1/4 teaspoon red pepper flakes
12 ounces gemelli or fusilli pasta
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. 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. 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. 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. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.

Nutrition Facts : Calories 643, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 393 milligrams, Carbohydrate 88 grams, Fiber 12 grams, Protein 23 grams