Name: Lemony Pasta With Cauliflower, Chickpeas, and Arugula
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; ¼ cup drained capers, patted dry; 1 small or ½ large head of cauliflower (about 1 pound), cut into small florets; 2 garlic cloves, finely chopped; 1 tsp. kosher salt, plus more; ½ teaspoon freshly ground black pepper; 1 can chickpeas, drained, rinsed, patted dry; ¼ cup (½ stick) cold unsalted butter, divided; 8 ounces casarecce, gemelli, or other medium pasta; 3 tablespoons fresh lemon juice; 6 cups baby arugula

Two bowls of pasta with chickpeas cauliflower and arugula.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

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

6 tablespoons extra-virgin olive oil, divided

¼ cup drained capers, patted dry

1 small or ½ large head of cauliflower (about 1 pound), cut into small florets

2 garlic cloves, finely chopped

1 tsp. kosher salt, plus more

½ teaspoon freshly ground black pepper

1 can chickpeas, drained, rinsed, patted dry

¼ cup (½ stick) cold unsalted butter, divided

8 ounces casarecce, gemelli, or other medium pasta

3 tablespoons fresh lemon juice

6 cups baby arugula

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 ½ 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, ½ 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.