Servings: 6 Servings
Chickpea Pasta with Smoked Mozzarella
Ingredients
- 8 ounces (225g) rotini pasta
- 1 tablespoon olive oil
- 4 cups (80g) chopped kale, about 4 large handfuls
- 1 medium yellow pepper, seeded and diced
- 1 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
Instructions
- 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.
Notes
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
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