Morgan’s Post: Lemon Arugula Pasta with Cauliflower

Arugula is finally back in season and summer is just around the corner. This recipe is great cold and hot, and the chickpeas make it filling enough to be a meal and not just a side dish. If having this cold, I would suggest not wilting the arugula and allowing the pasta to cool so that it is more like a salad. As always feel free to tweak the recipe to your own preferences, it would be just as good with broccoli rather than cauliflower.

Serves: 4


  • 1 large cauliflower chopped into smaller florets
  • 1 can or package of chickpeas (10 oz.)
  • 2 lemons
  • 4 tablespoons olive oil
  • 1/3 cup capers
  • 1 Box of gemelli pasta
  • 1/2 cup butter (I used dairy-free Earth Balance)
  • 2 garlic cloves
  • ½ teaspoon of paprika
  • salt and pepper for flavoring


  1. Heat 4 tablespoons of olive oil in a skillet.
  2. Add the cauliflower and chopped garlic to the skillet and sauté until the cauliflower is browned.
  3. Drain the chickpeas.
  4. Add the chickpeas and heat for 5 minutes.
  5. Boil a pot of water with a pinch of salt.
  6. Add the gemelli pasta and cook until al dente or desired texture.
  7. Drain the pasta.
  8. Add the butter, capers, lemon juice, paprika, and salt and pepper to the cauliflower mix let simmer for 5 minutes.
  9. Add arugula until slightly wilted.
  10. Add the sauce, arugula, and cauliflower mix to the noodles and mix well.
  11. Enjoy!

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