Linguine with Chickpeas & Arugula

2 Apr

I ripped this recipe out of rachael ray’s magazine. It looked good. It didn’t live up to its expectations.


Linguine with Chickpeas & Arugula
adapted from rachael ray magazine

1 box whole grain linguine
5 tablespoons butter
1 red bell pepper, seeded and chopped
3 cloves garlic, peeled and thinly sliced
1 can (15.5 oz.) chickpeas, rinsed
2 lemons, zested
1 teaspoon crushed red pepper
3 ounces grated parmesan
8 ounces arugula (about 5 cups), trimmed and sliced into ribbons

In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water.
Meanwhile, in a large skillet, heat 2 tbsp. butter over medium-low heat. Add the bell pepper and garlic and cook until tender, about 7 minutes. Add the parcooked pasta, reserved cooking water, the chickpeas, lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes.
Remove the pan from the heat and stir in the cheese and remaining 3 tbsp. butter. Stir in the arugula and toss to wilt.

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