Mafalda Pasta with Braised Arugula Sauce and Chickpeas

Name: Mafalda Pasta with Braised Arugula Sauce and Chickpeas
Yield: Serves 8
Ingredients: 4 ounces goat cheese, crumbled (optional); 16 ounces mafalda pasta or other pasta of your choice; 2 medium red onions, cut in half, then into ribs, separated; Sea salt; 4 tablespoons grated Pecorino Romano cheese (optional); 3 tablespoons extra-virgin olive oil; ¼ teaspoon crushed red pepper flakes; 1 cup pasta cooking water; Grated lemon zest from 1 lemon; 4 cloves garlic, sliced; 7 ounces baby arugula, about 8 cups; 1 15-ounce can chickpeas, rinsed and drained

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Mafalda pasta noodles look like thin, ribbonlike lasagna noodles. I love the name and the pasta. Of course, you can use any pasta you like for this delicious dish. This is a healthful one-dish meal you can prepare in less than 30 minutes. It supplies needed protein, fiber, vitamins, and minerals, and the colors are beautiful, too.

Ingredients

Sea salt
3 tablespoons extra-virgin olive oil
2 medium red onions, cut in half, then into ribs, separated

Vegan
Pasta

Method

Bring a large covered pot of lightly salted water to a boil over high heat. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and sprinkle with a little sea salt. Cook, stirring occasionally, for about 5 minutes, until the edges of t