Ingredients

• 1 box whole grain linguine
• 5 Tbsp. butter
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, peeled and thinly sliced
• 1 can (15.5oz) chick peas, rinsed
• 2 lemons, zested
• 1 tsp. crushed red pepper
• salt
• 3 oz. grated parmesan cheese
• 8 oz. arugula (about 5 cups) trimmed and sliced into ribbons or baby spinach

Directions

1. 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.

2. Meanwhile, in a large skillet, heat 2Tbsp. butter over medium low heat. Add red bell pepper and garlic and cook until tender about 7 minutes.

3. Add the parcooked pasta, reserved cooking water, chickpeas and lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes.

4. Remove the pan from the heat and stir in the cheese and remaining 3 Tbsp. butter. Stir in the arugula and toss to wilt.

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