Zucchini Pasta, Kale and Chickpeas
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Zucchini Pasta, Kale and Chickpeas
Category
Vegetables
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
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.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from greenlets.com