Chickpea Pasta with Mushrooms & Kale

• servings: 4 1.5 cup servings
• active time: 30 min
• total time: 30 min

Ingredients

8 ounces chickpea rotini or penne

¼ cup extra-virgin olive oil

2 large cloves garlic, sliced

Pinch of crushed red pepper

8 cups chopped kale

8 ounces cremini mushrooms, quartered

½ teaspoon dried thyme

½ teaspoon salt

Grated Parmesan cheese for serving (optional)

Directions

1. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pep- per; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

3. Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired.

Notes

Cal 340 Fat 18g (sat 2g) Chol Omg Carbs 38g Total sugars 7g (added Og) Protein 17g Fiber 10g Sodium 366mg Potassium 717 mg.

From eating well