Fettuccini with Kale, Chickpeas, and Tomatoes
Healthy and delicious Fettuccini with Kale, Chickpeas, and Tomatoes lightly flavored with garlic, pepper flakes, and lemon juice.
Ingredients
- 1 lb fettuccini (450g)
- 1 bunch kale (stem removed and finely sliced( (12 oz/340g)
- 1 cup chickpeas (rinsed and drained)
- 12 cherry tomatoes (halved)
- 3 cloves garlic (minced)
- ¼ cup extra virgin olive oil (60ml)
- ½ tsp red pepper flakes
- Salt and pepper
- 2 tbsp lemon juice
Instructions
- Boil pasta in lightly salted water for 8 to 10 minutes or according to packaging instruction.
- While pasta is boiling, heat a large pan with olive oil. Add garlic and red pepper flakes and sauté till garlic turns translucent.
- Add kale and chickpeas, followed by tomatoes. Cook until kale is wilted, about 2 to 3 minutes.
- Drain pasta and add it to the pan. Season with salt and pepper, and stir to combine.
- Turn off heat and stir in lemon juice.
- Serve immediately.
Nutrition
Calories: 636kcal
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