| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
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. 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 |
| Total Fat | 22 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 393 milligrams |
| Carbohydrates | 88 grams |
| Dietary Fiber | 12 grams |
| Protein | 23 grams |
Reviews
It sounds good but I don’t understand why all the water to dilute. Seems like that would make tasteless. I’m going to try without all that water and like it says at the end, add some pasta water if needed. I’m also going to see which is cheaper, escarole (if I can even find it) or kale and use either one.
It’s a bit bland, so what I do is substitute the escarole for kale (has a bit more salt taste to it and added onions with the garlic and shitake mushrooms with the kale to bring more dimension and flavor to the meal. I think it’s a great side dish to a lamb shake with a rich red wine sauce too.
It was a bit bland so I added in cherry tomatoes cut in half and some tyme and cracked black pepper. Totally added more flavor and made it more complex. It’s a great base which you could add almost anything to you like.
A major disappointment and practically flavorless. I added a 1/2 teaspoon of red pepper in the initial cooking process, which did little to make the entire dish flavorful. Topped with with pepper and more red pepper flakes, as well as more cheese, which really did nothing.