Linguine with Chickpeas & Arugula
(from susieq10’s recipe box)
Very good
Source: Every Day with Rachael Ray
Prep time: 10 minutes
Cook time: 15 minutes
Serves 6 people
Ingredients
- 1 box whole grain linguine
- 5 Tbsp. butter
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, peeled and thinly sliced
- 1 can (15.5oz) chick peas, rinsed
- 2 lemons, zested
- 1 tsp. crushed red pepper
- salt
- 3 oz. grated parmesan cheese
- 8 oz. arugula (about 5 cups) trimmed and sliced into ribbons or baby spinach
Directions
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In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water.
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Meanwhile, in a large skillet, heat 2Tbsp. butter over medium low heat. Add red bell pepper and garlic and cook until tender about 7 minutes.
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Add the parcooked pasta, reserved cooking water, chickpeas and lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes.
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Remove the pan from the heat and stir in the cheese and remaining 3 Tbsp. butter. Stir in the arugula and toss to wilt.