Chickpea Kale Pasta

Here I am trying to mix up lunches so it is not always salad or sandwiches. I will search for some healthy recipes, and if I find one with pasta, then I need to try it! I stumbled on a similar recipe to this one on Pinterest and I made it my own with a few changes. It has become a great lunch that is on the healthier side but also still filling and comforting since its pasta! It’s quick and easy to make; perfect for meal prepping. Here is how to make it!

  • 8 oz. ditalini pasta
  • Oil
  • Butter
  • 4 gloves garlic, minced
  • 1/2 tsp. red crushed peppers
  • 12 oz. Kale (spinach)
  • Salt
  • Pepper
  • 14 oz. chick peas
  • 1/3 cup cheese

Start by prepping your pasta in salted water. You want to cook the pasta to just al dente. As the pasta is cooking, heat the butter and oil in a pan at medium low. Add the minced garlic and cook for about 30 seconds. Next add the kale and season with salt and pepper. Cook until the kale has wilted.

Next stir in your drained chick peas and cook for an additional few minutes. Once the pasta is finished cooking, add it to the pan as well as the cheese. Lastly serve and add more cheese and red pepper flakes!

Sometimes I will use spinach or a combination of greens; it all depends what I have. You can add mushrooms or peppers as well. When it comes to cheese (I don’t really measure it) but I like to use parmesan, Romano or asiago, or a combination! Make it your own and mix it up. If you try new ingredients or combinations, I would love to hear your recommendations.

Live to Eat,

2 thoughts on “Chickpea Kale Pasta

  1. Now this is something I will try but I’m thinking I will need to take for lunch. Not
    Thinking Dad will like it but who knows. Sounds scrumptious

    Liked by 1 person

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