Linguine with Chickpeas & Arugula

Linguine with Chickpeas & Arugula
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 box (13.25 ox.) 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
  • Salt
  • 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.