4 cups (80g) chopped kale (about 4 large handfuls)
1 medium yellow pepper, seeded and diced
15-ounce (425g) can of chickpeas, rinsed and drained
2 to 2 1/2 cups of your favorite pasta sauce
2 teaspoons dried oregano (optional)
salt and pepper
1 2/3 cups (140g) shredded smoked mozzarella
Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
Heat olive oil in a large sauté pan or skillet over medium-high heat. Add kale and peppers and cook for 3 to 4 minutes. Add chickpeas and pasta sauce and cook until they’re warmed through, about 1 to 2 minutes. Add dried oregano (if using) and salt and pepper to taste. Mix in pasta and shredded cheese until the cheese melts. If you want to bake the pasta like I did, mix in pasta and top everything with shredded cheese. Bake the pasta for 10 to 15 minutes at 350ºF (175ºC), until the cheese starts to brown.
Serve pasta immediately. Season with more salt and pepper if you like.
NUTRITION INFORMATION: Makes 5 servings. Amount per serving: Calories: 417, Total Fat 12g, Saturated Fat: 5g, Sodium: 800mg, Cholesterol: 24mg, Total Carbohydrate: 60g, Dietary Fiber: 8g, Sugar: 10g, Protein 19g