Kale and Broccolini Pasta with Chickpeas

If you are looking for a quick and healthy weeknight pasta dish, this is it! This is a complete main course – packed with veggies, protein, and so delicious. And if you are unfamiliar with broccolini, it cooks and tastes very similar to broccoli! This is Vegetarian, kid-friendly, easily vegan adaptable by omitting the cheese at the end and gluten-free adaptable. Comes together in 30 minutes or less!

Serves 4 | vegetarian, kid-friendly, vegan adaptable, gluten-free adaptable | 30 minutes or less

  • 1/2 pound pasta (Any variety, including gluten-free. We like whole wheat!)
  • 1 bunch of broccolini (about 7-8 stalks)
  • 1 tbsp minced garlic
  • 3 tbsp olive oil (divided)
  • 1/2 yellow onion, diced
  • 3 cups of kale (about 1/2 a large head), washed and chopped into about 1-2 inch pieces
  • 1/8 cup chopped sundried tomatoes
  • 1/2 cup white wine
  • 1/4-1/2 cup pasta water
  • 1 tsp red pepper flakes
  • 1 can chickpeas, rinsed
  • Salt and pepper to taste
  • 2 tbsp chopped basil
  • 1/2 lemon
  • 1/4 cup Parmesan cheese (omit if vegan)
  • Micro greens (optional)

Boil your pasta with 1 tsp salt until al dente, about 8 minutes (do not drain). While pasta is boiling, add 1 tbsp olive oil and the minced garlic to a large sautée pan over medium heat. When oil begins to crackle, add the broccolini, sprinkle with salt and pepper, and cook until browned on both sides, about 2 mins per side. Add the onion, kale, sundried tomatoes and red pepper flakes to the pan. Pour 1/2 cup white wine, 2 tbsp olive oil and 1/4 cup pasta water over the kale and cover. Let simmer for five minutes.

Uncover, turn the heat to low and add in the chickpeas. Scoop pasta from its water with a slotted spoon or small strainer directly into the sautée pan and stir. The sauce should begin to thicken over the next 1-2 minutes. (If it appears too dry, add another 1/4 cup pasta water. If not thickening, let simmer an extra few minutes to let some of the liquid evaporate). Spoon the pasta onto a plate and top each portion with 1 tbsp basil, a squeeze of lemon, micro greens, and a sprinkle of Parmesan cheese.

For the kids – I make extra pasta and serve with Parmesan cheese with a side of reserved plain chickpeas and broccolini.

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