Pasta With Escarole and Chickpeas

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 large head escarole (about 1 1/2 pounds), torn into pieces
• 1 15 -ounce can chickpeas, drained and rinsed
• 1/4 teaspoon red pepper flakes
• 12 ounces gemelli or fusilli pasta
• 1/2 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
3. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes.
4. Add the pasta to the boiling water and cook as the label directs.
5. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes.
6. When the pasta is done, reserve 1 cup cooking water, then drain.
7. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry.
8. Add the remaining 1 tablespoon olive oil and toss.
9. Remove from the heat and stir in the cheese.
10. Per serving: Calories 643; Fat 22 g (Saturated 5 g); Cholesterol 20 mg; Sodium 393 mg; Carbohydrate 88 g; Fiber 12 g; Protein 23 g
11. Photograph by Christopher Testani

kosher salt, extravirgin olive oil, garlic, head, chickpeas, red pepper, gemelli, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-and-chickpeas-recipe.html (may not work)