Lunch: Orecchiette with Lemony Grilled Squid, Arugula and Chickpeas

Recipe By: Melissa Rubel The orecchiette in this lemony, bright-flavored pasta dish holds the delicious chickpeas like little cups. If you can, make the dish with small squid, which tend to be more tender than large ones.

This recipe includes superfoods such as:

Lemon

Health benefits of Orecchiette with Lemony Grilled Squid, Arugula and Chickpeas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3/4 lb. orecchiette
1/2 lb. cleaned squid
1/4 c. plus 1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper
2 clove garlic
Pinch of crushed red pepper
2 tbsp. fresh lemon juice
4 packed cups baby arugula
3/4 c. canned chickpeas

Instructions

Light a grill. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes. Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
In a small skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds. Remove from the heat and stir in the lemon juice.
Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water. Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
Wine Recommendation: Brisk, citrusy Italian white: 2005 Campo al Mare Vermentino.

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