Whole-Grain Pasta With Chickpeas and Escarole

A delicious weeknight dinner that is healthy and guilt-free.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  whole-grain penne
• 1  head escarole, roughly chopped
• 1⁄4 cup capers, drained and patted dry (optional)
• 5  garlic cloves, sliced
• 1⁄2 cup  roughly chopped fresh parsley
• 1⁄4 teaspoon red pepper flakes
• 1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved
• 1 (15 1/2ounce) can chickpeas, drained, rinsed, and patted dry
•  kosher  salt & freshly ground black pepper
• 2  bay leaves
• 1⁄2 cup  freshly grated parmesan cheese, plus more for garnish

Directions

1. Cook the pasta according to package directions; add the escarole during the last 2 minutes; cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 T. olive o il in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
2. Add the remaining 3 T. oil to the skillet. Cook the garlic, parsley, and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
3. Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.