I love this meal! It's fast, healthy and filling. And a great way to add kale to your diet. I served salad greens from my garden with the spaghetti and made a lemon dill vinaigrette to go on top. Delicious!
1 lb. whole wheat spaghetti
1 tablespoon olive oil and 1 tablespoon butter for cooking
1 large onion, chopped
5-6 garlic cloves , minced
1 can chickpeas, drained
1 large bunch of kale or Swiss chard
Juice of 1 lemon
Parmesan cheese
Salt and pepper to taste
Cook the noodles according to the package directions. In the meantime, saute the onions and garlic in a large dutch oven, until lightly browned. Add the chickpeas. Before draining the noodles, reserve 1 cup of the hot pasta water and add to the bean and onion mixture. Add drained noodles and kale. Once the kale has wilted down, add the cheese and salt and pepper to taste. Serve and Enjoy. Recipe inspired by "Spilling the Beans Cookbook"
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