Ingredients
- 8 ounces chickpea rotini or penne
- ¼ cup extra-virgin olive oil
- 2 large cloves garlic, sliced
- Pinch of crushed red pepper
- 8 cups chopped kale
- 8 ounces cremini mushrooms, quartered
- ½ teaspoon dried thyme
- ½ teaspoon salt
- Grated Parmesan cheese for serving (optional)
Directions
- 1. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.
- 2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- 3. Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired.
Nutrition Facts (per serving)
| 370 | Calories |
| 12g | Fat |
| 50g | Carbs |
| 18g | Protein |
| 4 servings | Serving Size |