Lemony Pasta With Cauliflower, Chickpeas, and Arugula
4.5
(99)
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 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.
Step 5
Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
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Reviews (99)
Back to TopThis was pretty good. The lemon juice really brightens up the dish. I had too much cauliflower to cook in the skillet, so I roasted it on a sheet pan. I also skipped the capers. I also reduced the oil by half and skipped the butter. In the future I might consider adding some anchovies for more umami, although I guess that would make it no longer a vegetarian dish.
Sailor Bob
4/30/2024
Delicious! Only adjustments to recipe were to half the butter--I didn't add the couple Tbs at end--and I didn't drain the pasta--I scooped it directly from the pot into the pan--so didn't need to add the half cup of pasta water called for in the recipe.
Cavell
Charlottesville, VA
1/29/2024
I have made this recipe as-is multiple times and enjoyed it. The only problem is that I can't get arugula at my grocery store unless I purchase it in a single-use plastic container. For this reason, this time, I substituted red cabbage. It only took 3 minutes to chop and rinse it. Then I roasted it in the oven while I prepared the rest of the meal. When everything was ready, I mixed in the cabbage as I would have the arugula. It was delicious, and the purple color added visual interest. I'm realizing that this recipe is versatile, and that avoiding single-use plastics is not only good in and of itself but can lead to new possibilities! :)
Anonymous
10/25/2023
fried capers add a nice touch but there are no spices added to cauliflower or chickpeas.
Anonymous
st petersburg
9/2/2023
Absolutely delicious!!! I love when my boyfriend can't stop eating what I cook (yes, I love to cook) and he said over and over, "this is amazing!". I think the butter amount could be cut in half though as it's a lot and wouldn't impact the flavor. Will definitely be making this dish again.
Christy
Marysville, WA
6/9/2023
This is spectacular. I love arugula. I do add a pinch of red pepper flakes with the cauliflower and am generous with white pepper but it's a flavor party with the capers and the cauliflower and the lemon.
jenivere
San Diego, CA
3/29/2023
This doesn't work. Canned chickpeas can be hard and they were. Would not recommend this at all unless cauliflower is oven roasted - which is good for a half hour of cooking time - not great on a weeknight. I sauteed in pan with olive oil and veggie broth and it never developed any real flavor. Needs double or triple the amount of garlic and lemon juice. I will not make again.
Glory
NJ
10/29/2022
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