Cavatelli pasta with cauliflower and chickpeas
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 17 G., saturated fats 5 G., proteins 15 G., carbohydrates 52 G., fiber 9 G., cholesterol 19 mg, sodium 629 mg, sugar 6 G.
Calories 420, total fat 17 G., saturated fats 5 G., proteins 15 G., carbohydrates 52 G., fiber 9 G., cholesterol 19 mg, sodium 629 mg, sugar 6 G.
This delicious vegetarian pasta is rich in protein, fiber, and simply delicious. Cavatelli pasta is boiled separately and tossed with well-roasted cauliflower, canned chickpeas, and salad greens in a light sauce of butter and melting Parmesan. Any salad greens will work for this recipe: arugula, spinach, Swiss chard, or tatsoi. After boiling the pasta, don't drain all the starchy cooking water. You'll use it to thin out the sauce if the pasta is too dry.
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:
- Half a head of cauliflower, coarsely chopped
- 3 tbsp. l. olive oil
- 1 can (425 g) canned chickpeas, rinsed
- 2 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 350-400 g frozen cavatelli pasta
- 1 tbsp unsalted butter
- 1 package (150 g) of small salad greens (such as arugula, spinach, or Swiss chard)
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: cauliflower, cavatelli pasta, chickpeas, Parmesan cheese, chard, arugula, spinach, red pepper flakes
Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons of olive oil in a large Dutch oven or wide saucepan over medium-high heat. Add the cauliflower in a single layer and cook, undisturbed, until golden brown, about 5 minutes. Stir well, season with salt, and cook, stirring occasionally, until the cauliflower is completely browned and tender, 7-10 minutes.
- Move the cauliflower to one side and add the remaining 1 tablespoon of olive oil and the chickpeas. Cook the chickpeas, stirring, for about 5 minutes. Add the garlic, red pepper, and a pinch of salt.
- Meanwhile, add the cavatelli to the boiling water and cook according to package directions. Set aside 1 cup of the cooking water and discard the rest. Add the pasta, butter, and 0.5 cups of the reserved cooking water to the pot and cook, stirring, until the pasta and cauliflower are well coated with the sauce.
- Add the small greens in two batches, stirring, and cook until wilted, 30 seconds to 1 minute. Remove from heat.
- Stir 2 tablespoons of Parmesan cheese into the pasta, adding more water if the pasta is too dry; season with salt to taste. Divide among plates and sprinkle with the remaining 2 tablespoons of cheese.
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