With the election this week, Halloween last week and fall upon us, I thought about giving you a recipe for a pumpkin soup, or election-themed desserts, but my motivation with the column is to deliver fresh, healthy recipes that are relatively easy to create and inexpensive.

My partner Dan is a big fan of the Food Network, which is always up on the latest food trends. Dan is also the source of inspiration for many of the recipes you see here. He finds them and makes them and I write about them – not a bad arrangement.

One of the hip new things on the Food Network lately is whole wheat pasta. My initial impression of it was not good. Despite the fact it’s much healthier, I didn’t like the texture or the flavor.

Whole wheat pasta is high in fiber, digests slower so it curbs your appetite, and will not spike your blood sugar levels like regular pasta. I also discovered there are recipes out there that make whole wheat pasta taste great. This recipe is healthy, full of flavor, low in fat and a fantastic option for vegetarians. For carnivores, a side dish of protein makes a complete meal.

If you have suggestions, tips or recipes you’d like to share, contact us through www.gaylesbiantimes.com/links/1089.

1/2 cup freshly grated parmesan cheese, plus more for garnish

Cook the pasta according to the package directions; add the escarole during the last two minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you’re using capers, heat one tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about two minutes. Transfer to a paper-towel-lined plate.

Add the remaining three tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, one minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about six minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about four more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.