Pasta with escarole and chickpeas
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 643, total fat 22 G., saturated fats 5 G., proteins 23 G., carbohydrates 88 G., fiber 12 G., cholesterol 20 mg, sodium 393 mg, sugar 0 G.
Calories 643, total fat 22 G., saturated fats 5 G., proteins 23 G., carbohydrates 88 G., fiber 12 G., cholesterol 20 mg, sodium 393 mg, sugar 0 G.
Make a quick and delicious vegetarian pasta that's packed with healthy fiber and protein. For this dish, we recommend using spiral-shaped pasta, such as fusilli or gemelli, which will retain all the delicious juices. Simmer the escarole with herbs in olive oil until the greens are wilted, then stir in the rinsed canned chickpeas and cooked pasta. Save the cooking water; you can add it back to the pan if the pasta looks too dry. Serve with a generous sprinkling of Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of gemelli or fusilli pasta
- 1 large head of escarole (about 700 g), torn into pieces
- 1 can (425 g) canned chickpeas, rinsed
- 1/4 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 0.5 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: fusilli spiral pasta, escarole salad, chickpeas, garlic, Parmesan cheese, red pepper flakes
Cooking the dish according to the recipe:
- Bring a large saucepan 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 for 30 seconds, then add the escarole, chickpeas, 1/4 teaspoon salt, and red pepper flakes; cover and cook until the escarole is wilted, 3 to 4 minutes.
- Add the pasta to the boiling water and cook according to package directions. After a few minutes, drain 1.5 cups of the pasta water and add it to the pan with the herbs. Cook at a low simmer, uncovered, until the liquid has reduced by half and the escarole is tender, about 5 minutes.
- When the pasta is done, set aside 1 cup of the cooking water and drain the rest. Add the pasta to the pan and cook, stirring, for 1 minute; add a little of the cooking water if the pasta seems dry. Add the remaining 1 tablespoon of olive oil and stir. Remove from heat and stir in the cheese.
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