Citrus Oregano balsamic · Coastal Crush gift set · Easy and Quick · Gluten Free · Healthy Options · Meyer Lemon olive oil · Vegetables ·Mar 26, 2024

Zucchini Pasta, Kale and Chickpeas

Name: Zucchini Pasta, Kale and Chickpeas
Ingredients: 3 tablespoons Fustini's Meyer Lemon olive oil, divided; 3 cups fresh kale, deribbed, roughly chopped; Kosher salt and freshly ground black pepper to taste; 2 garlic cloves, minced; 2 tablespoons white wine; 1/4 cup Fustini's Citrus Oregano balsamic; juice of 1/2 a lemon; 1 teaspoon lemon zest; 1 tablespoon fresh parsley, finely chopped; 1 zucchini, spiralized; 1 yellow squash, spiralized; 1 cup chickpeas, drained and rinsed; parmesan cheese (optional)

Ingredients

3 tablespoons Fustini's Meyer Lemon olive oil, divided
3 cups fresh kale, deribbed, roughly chopped
Kosher salt and freshly ground black pepper to taste
2 garlic cloves, minced
2 tablespoons white wine
1/4 cup Fustini's Citrus Oregano balsamic
juice of 1/2 a lemon
1 teaspoon lemon zest
1 tablespoon fresh parsley, finely chopped
1 zucchini, spiralized
1 yellow squash, spiralized
1 cup chickpeas, drained and rinsed
parmesan cheese (optional)

Directions

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Add kale and salt. Cover and sauté, for 5-7 minutes until the kale is wilted. Remove from heat and set aside.
In the same skillet, add 2 tablespoons of olive oil, garlic, wine, balsamic, lemon juice and zest, parsley, and salt and pepper to taste. Simmer for 5 minutes. Add zucchini, squash, and chickpeas to the sauce. Cook over medium heat for 3-4 minutes. Add the kale back into the pan and remove from heat. Top with parmesan.

Zucchini Pasta, Kale and Chickpeas