I’m worried that this recipe doesn’t sound very glamorous, so you aren’t going to get excited about it. I mean it’s really simple and really clean, but please don’t let that dissuade you from realizing how completely delicious this is.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Also there is kale in it. And as we have covered over and over again- there are lots of you out there who think Kale is definitely not your thing. But to you I say really? Would if it is doused in lemon and garlic and olive oil!? Cause that is really, really good stuff…

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

And if you care, or are trying to have a few more meatless meals in your repetoir, then this is for you! It’s vegan. And if you are using GF pasta, then it is gluten free and vegan. And is you don’t care about any of that stuff, then eat regular pasta and shovel on your plate next to a big old grilled steak- because that would be delicious too….

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Bring a large pot of salted water to a boil.
Add the pasta and cook to al dente according to manufacturers directions. Reserve ½ cup of pasta water before draining.

In a large sauté pan of heavy skillet, add the 4 tablespoons of olive oil over medium-high heat. Add the garlic and chili flakes and cook until golden, about 1-2 minutes. Do not let burn!!

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Add the kale and a sprinkle of kosher salt and immediately start to turn and stir the kale to get it equally exposed to the hot pan.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Within 1-2 minutes of this, the kale should be wilted. Add the garbanzo beans and stir everything well to get heat the beans through.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Add the drained pasta immediately to the pan with the kale and beans and toss together. If it is dry, then add a little of the reserved pasta water at a time until it feels loose enough. Squeeze the lemon over the pasta and season with kosher salt. Serve immediately.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Recipe: Pasta with Shredded Kale, Garbanzo Beans, Lemon and Garlic

Ingredients

  • 8 ounces pasta (I used gluten free)
  • 4 tablespoons olive oil
  • 2 cloves garlic
  • ¼-1/2 teaspooon red pepper flakes (depending on how hot you like it)
  • 1 bunch curly kale, finely shredded
  • 1/2 cup canned garbanzo beans, rinsed and drained
  • 1 lemon
  • Kosher salt to taste
  • Chive blossoms to garnish if available

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook to al dente according to manufacturers directions. Reserve ½ cup of pasta water before draining.
  3. In a large sauté pan of heavy skillet, add the 4 tablespoons of olive oil over medium-high heat. Add the garlic and chili flakes and cook until golden, about 1-2 minutes. Do not let burn!!
  4. Add the kale and a sprinkle of kosher salt and immediately start to turn and stir the kale to get it equally exposed to the hot pan.
  5. Within 1-2 minutes of this, the kale should be wilted. Add the garbanzo beans and stir everything well to get heat the beans through.
  6. Add the drained pasta immediately to the pan with the kale and beans and toss together. If it is dry, then add a little of the reserved pasta water at a time until it feels loose enough. Squeeze the lemon over the pasta and season with kosher salt. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

 

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Categorized: Pasta, Recipe Index, Vegan
Tagged: , ,

I’m worried that this recipe doesn’t sound very glamorous, so you aren’t going to get excited about it. I mean it’s really simple and really clean, but please don’t let that dissuade you from realizing how completely delicious this is.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Also there is kale in it. And as we have covered over and over again- there are lots of you out there who think Kale is definitely not your thing. But to you I say really? Would if it is doused in lemon and garlic and olive oil!? Cause that is really, really good stuff…

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

And if you care, or are trying to have a few more meatless meals in your repetoir, then this is for you! It’s vegan. And if you are using GF pasta, then it is gluten free and vegan. And is you don’t care about any of that stuff, then eat regular pasta and shovel on your plate next to a big old grilled steak- because that would be delicious too….

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Bring a large pot of salted water to a boil.
Add the pasta and cook to al dente according to manufacturers directions. Reserve ½ cup of pasta water before draining.

In a large sauté pan of heavy skillet, add the 4 tablespoons of olive oil over medium-high heat. Add the garlic and chili flakes and cook until golden, about 1-2 minutes. Do not let burn!!

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Add the kale and a sprinkle of kosher salt and immediately start to turn and stir the kale to get it equally exposed to the hot pan.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Within 1-2 minutes of this, the kale should be wilted. Add the garbanzo beans and stir everything well to get heat the beans through.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Add the drained pasta immediately to the pan with the kale and beans and toss together. If it is dry, then add a little of the reserved pasta water at a time until it feels loose enough. Squeeze the lemon over the pasta and season with kosher salt. Serve immediately.

Pasta with Shredded Kale, Garbanzo Beans, Lemon adn Garlic

Recipe: Pasta with Shredded Kale, Garbanzo Beans, Lemon and Garlic

Ingredients

  • 8 ounces pasta (I used gluten free)
  • 4 tablespoons olive oil
  • 2 cloves garlic
  • ¼-1/2 teaspooon red pepper flakes (depending on how hot you like it)
  • 1 bunch curly kale, finely shredded
  • 1/2 cup canned garbanzo beans, rinsed and drained
  • 1 lemon
  • Kosher salt to taste
  • Chive blossoms to garnish if available

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook to al dente according to manufacturers directions. Reserve ½ cup of pasta water before draining.
  3. In a large sauté pan of heavy skillet, add the 4 tablespoons of olive oil over medium-high heat. Add the garlic and chili flakes and cook until golden, about 1-2 minutes. Do not let burn!!
  4. Add the kale and a sprinkle of kosher salt and immediately start to turn and stir the kale to get it equally exposed to the hot pan.
  5. Within 1-2 minutes of this, the kale should be wilted. Add the garbanzo beans and stir everything well to get heat the beans through.
  6. Add the drained pasta immediately to the pan with the kale and beans and toss together. If it is dry, then add a little of the reserved pasta water at a time until it feels loose enough. Squeeze the lemon over the pasta and season with kosher salt. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

 

Recipe by Heather Christo (http://heatherchristo.com)