Pantry Mezzi Rigatoni with Greens
Pantry Mezzi Rigatoni with Greens
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 pound mezzi rigatoni pasta
-
1/2 cup extra virgin olive oil (divided)
- 1 15 ounce can chickpeas, drained and rinsed and drained well on paper towel
- 2 cloves garlic (smashed)
- 1/2 teaspoon chili flakes
- 3 tablespoons capers (drained and rinsed)
- 1 bunch Swiss chard leaves or baby spinach (chopped into 1/2 inch strips)
- 1/4 teaspoon kosher salt
- 1 3/4 cup freshly grated parmesan cheese (divided)
- 1 teaspoon lemon zest (from 1 lemon)
Instructions
- As seen on: Giada Entertains, Episode 3. Impromptu Party.
- Bring a large pot of salted water to a boil. Cook the pasta for 8 minutes or until just under al dente. Drain, reserving 1 1/2 cup pasta water
- Meanwhile, heat 1/4 cup olive oil over medium high heat. Add the chickpeas and cook stirring often with a wooden spoon for about 5 minutes, or until golden brown and crispy. Add the garlic, chili flakes and capers and cook an additional minute until fragrant. Stir in the swiss chard and salt and cook for 3 minutes or until wilted. Add a 1/4 cup pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the cheese along with the lemon zest. Toss well to coat. Add 1 cup pasta water and 1/4 cup olive oil and simmer for another 2 minutes, until the pasta is al dente, the sauce has thickened and the flavors have come together. Top with the remaining cheese and serve.
1 comment
Really delicious! Saw you make this on tv today and I had to try it! The lemon zest really makes it.