Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

　　

Ingredients

4 servings

　　6 tablespoons extra-virgin olive oil, divided

　　1/4 cup drained capers, patted dry

　　1 small or 1/2 large head of cauliflower (about 1 pound), cut into small florets

　　2 garlic cloves, finely chopped

　　1 tsp. kosher salt, plus more

　　1/2 teaspoon freshly ground black pepper

　　1 can chickpeas, drained, rinsed, patted dry

　　1/4 cup (1/2 stick) cold unsalted butter, divided

　　8 ounces casarecce, gemelli, or other medium pasta

　　3 tablespoons fresh lemon juice

　　6 cups baby arugula

　　

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 1/2 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, 1/2 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.