Lemony Pasta with Cauliflower, Chickpeas, and Arugula
A bright and satisfying pasta dish featuring crispy capers, roasted cauliflower, and protein-rich chickpeas tossed with fresh arugula and a lemony butter sauce. This Mediterranean-inspired meal combines tender pasta with vegetables and legumes for a complete dinner.
Ingredients
- •6 tablespoons extra-virgin olive oil, divided
- •¼ cup drained capers, patted dry
- •1 pound cauliflower
- •2 cloves garlic
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 can chickpeas
- •¼ cup cold unsalted butter
- •8 ounces casarecce, gemelli, or other medium pasta
- •3 tablespoons fresh lemon juice
- •6 cups baby arugula
Cooking Instructions
- 1.
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.
3 min
- 2.
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, 1 tsp. salt, and 1/2 tsp. 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 and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
12 min
- 3.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
10 min
- 4.
Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
3 min
- 5.
Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
2 min