Lemony Pasta with Cauliflower, Chickpeas, and Arugula

Local 5 Live

(WFRV) –


6 Servings


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%

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