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Add a photoServings: 4
Ingredients
- 1 lb Kale or possibly other greens, washed and trimmed
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Garlic, chopped
- 1 x Dry warm pepper (opt)
- 4 Tbsp. Parsley, chopped
- Â Â Salt and pepper to taste
- 1 lb Ziti, elbow macaroni, twists or possibly bowties
- 2 c. Cooked chickpeas, liquid removed
Directions
- Set a large pot of water to boil, and add in salt. Cut the kale stems into 2-3 inch pcs; chop the leaves coarsely and set aside. Boil the stems till they are nearly tender; then, add in the greens. Cook till kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place extra virgin olive oil in a large skillet over very low heat, and add in the garlic and warm pepper if using. Cook slowly till the garlic becomes golden, then add in 2 Tbsp. of the parsley and salt and pepper to taste. Remove the warm pepper, and remove the pan from the heat. WQhile garlic is cooking, cook the pasta, tasting frequently to make sure it does not overcook. When it is done, drain it.
- Hot the garlic mix over medium heat, and add in the cooked pasta, the chickpeas and the minced kale.
- Toss well, taste for seasoning, garnish with parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 60 | 9% |
| Total Fat 6.98g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 796mg | 23% |
| Total Carbs 119.57g | 32% |
| Dietary Fiber 10.5g | 35% |
| Sugars 3.08g | 2% |
| Protein 23.23g | 37% |
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