I want to start a new tradition on Mama Making Changes. From this point forward, Sunday's blog post will be titled "Super Sunday Recipe" and I will share a new recipe each week. I think this will be fun and it should be a great way for me to get a day of rest without completely forsaking my wonderful readers.
This week's recipe is from the June 2012 edition of Every Day with Rachael Ray. I was really excited to find it because I have arugula in the kitchen, waiting to be used, and I had no idea how to use it. It came in my CSA share this week. Then I came across this healthy, easy recipe. I am going to place an online grocery order tonight for the ingredients I don't have so that I can grab them on the way home tomorrow.
Linguine with Chickpeas and Arugula
1 box whole grain linguine (13.25 oz)
1 red bell pepper, seeded and chopped
3 cloves garlic, peeled and thinly sliced
1 can (15.5 oz) chickpeas, rinsed
2 lemons, zest
1 tsp crushed red pepper
3 oz. grated parmesan
8 oz. arugula (about 5 cups), trimmed and sliced into ribbons
1. In a large pot of boiling salted water, cook linguine 5 minutes less than recommended by package. Drain, reserving 2 cups of the cooking water.
2. Meanwhile, in a large skillet, heat 2 tbsp butter over medium-low heat. Add the bell pepper and garlic and cook till tender, about 7 minutes. Add the cooked pasta, reserved cooking water, chickpeas, lemon zest, crushed red pepper, and 1 tsp salt. cook until pasta is al dente, about 5 minutes.
3. Remove pan from heat, stirring in cheese and remaining butter. Stir in the arugula and toss to wilt.
Hint from Rachael Ray: If you don't like the taste of arugula, you can substitute fresh spinach.