Zucchini Pasta, Kale and Chickpeas

Directions

1. 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.
2. 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.