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Kale is the hot new in-season vegetable to cook, and who am I to go against the grain (pun intended). Kale has actually been grown for more than two millennia with the first written references dating back to Greek and Roman times. That inspired me to create this tasty pasta dish using a number of Mediterranean ingredients like garlic, feta, oregano and chickpeas.
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Time: About 30 minutes active and total
2 teaspoons salt, divided
1 pound short whole wheat pasta, like penne or rigatoni
1 tablespoon extra virgin olive oil
1 tablespoon fresh oregano leaves
8 garlic cloves, minced
1/2 large onion, chopped
1/4 teaspoon red pepper flakes
1 bunch kale, ribs removed and chopped
15 ounce can chickpeas, drained
4 ounces feta, crumbled
1 cup sun-dried tomatoes packed in oil, drained and chopped
1 cup fresh parsley, chopped
1. In a medium pot, heat water with 1 1/2 teaspoons salt until boiling. Add pasta and cook al dente, about 9 minutes. Drain, reserving 1 cup pasta liquid, and set aside.
2. Meanwhile in a large skillet, heat extra virgin olive oil over medium low heat. Add oregano leaves, garlic, onions and red pepper flakes. Sauté 5 minutes until onions are soft.
3. Add chopped kale and remaining 1/2 teaspoon salt, and sauté 5 minutes more. Add chickpeas and remove from heat.
4. Cool 5 minutes then add pasta liquid, feta, dried tomatoes and parsley. Mix well and serve warm.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.