Celeriac Pasta With Chickpeas and Marinara Sauce
Kosher salt
2 pounds celeriac (celery root), peeled
1 cup homemade or store-bought marinara sauce
1 tablespoon minced flat-leaf parsley or fresh basil
15 ounces cooked or canned, no-salt-added chickpeas (1½ cups; drained and rinsed if you're using canned)
1 tablespoon extra-virgin olive oil
Freshly shaved or grated Parmigiano-Reggiano cheese, for serving
Bring a large pot of water to a boil over high heat. Add a generous pinch or two of salt.
Meanwhile, use the shredder ("noodle") blade to spiralize the celeriac, gathering it in a mixing bowl as you work. Use kitchen scissors to cut very long strands into shorter lengths as needed.
Heat the marinara sauce in a large saute pan over medium-low heat; once it's warmed through, stir in the parsley or basil.
Add the celeriac noodles to the pot of boiling water; cook for 1½ minutes, then drain and immediately add to the saute pan, along with the chickpeas and oil. Taste, and add salt as needed. Toss to coat evenly, then divide among individual wide, shallow bowls.
Top each portion with the Parmigiano-Reggiano. Serve right away. The celeriac can be spiralized and refrigerated (uncooked) in an airtight container for up to 4 days. It may discolor slightly but will be safe to use.
Serves 4
Nutrition | Per serving: 230 calories, 9 g protein, 37 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 510 mg sodium, 9 g dietary fiber, 9 g sugar
Adapted from "Spiralize This! 75 Fresh and Irresistible Recipes for Your Spiralizer," by Martha Rose Shulman (Houghton Mifflin Harcourt, November 2016).
We used an Oxo brand tabletop spiralizer for testing.
MAKE AHEAD: