LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS AND ARUGULA
6 Tbsp. olive oil, divided
1/4 cup drained capers, patted dry
1 large head of cauliflower, cut into small florets (about 4 cups florets)
2 garlic cloves, minced
Salt, to taste
Ground black pepper, to taste
1 can chickpeas, drained, rinsed, patted dry
1/4 cup cold unsalted butter, divided
8 oz. pasta
3 Tbsp. fresh lemon juice
3 cups baby arugula
Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate. Set aside. Reserve oil in skillet.
Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes.
Reduce heat to low and add garlic, salt and pepper. Cover and cook until cauliflower begins to soften, about 4 minutes.
Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter and remaining 2 Tbsp. oil. Continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta water.
Remove skillet from heat and add lemon juice, ½ cup pasta cooking liquid and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta water as needed, until coated.
Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
*Per Serving: Calories 410, Total Fat 23g (Saturated 7g, Trans 0g), Cholesterol 20mg, Sodium 240mg, Total Carbohydrate 42g (Dietary Fiber 4g, Total Sugars 5g, Includes 0g Added Sugars), Protein 10g, Vitamin D 0%, Calcium 6%, Iron 10%, Potassium 8%