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heartfoundation.org.au|Helpline 13 11 12

Vegetarian pasta with chickpeas & kale

20 - 25 minutes (10 minutes)
Serves 2
    100g wholemeal penne pasta
  • 1 teaspoon olive oil
  • 1/2 red onion, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary
  • 1/4 teaspoon chilli flakes
  • 300g no-added-salt chickpeas, drained and rinsed
  • 2 cups chopped kale leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon sun dried tomatoes, roughly chopped
  • 8 cherry tomatoes, halved
  • 2 tablespoons toasted pine nuts, to serve
  • 2 teaspoons shaved parmesan cheese, to serve
  • 1/4 teaspoon chilli flakes, to serve
Cook pasta according to packet instructions until al dente. Drain,
reserving 1/2 cup pasta water. Set aside.

Heat oil in a frying pan over medium-high heat. Add onion, garlic, rosemary
and chilli flakes and cook, stirring, for 3 minutes or until softened.

Add chickpeas and cook for 2-3 minutes or until slightly browned.

Add kale, lemon juice, sun-dried tomatoes, cherry tomatoes, pasta and pasta
water and stir for 4-5 minutes or until the kale is partially wilted and
pasta is well combined.

To serve, divide pasta between 2 bowls and top with toasted pine nuts,
parmesan cheese, and chilli flakes.

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