Pasta with Carrots, Chickpeas, Kale, and Feta

kalecarrotpasta

 

Sorry for the half-eaten plate of pasta photo. We were in the middle of a thrown-together dinner after a week’s vacation, and I thought, “I think this is a recipe worth sharing for all those folks with too much kale.” And here it is. I think this is a versatile recipe. If you don’t like lemon or rosemary, you could change the herbs or omit it. If you eat meat, you could throw in chicken instead of the chickpeas. I see the big lesson to take away as finely chopped kale in pasta is a great sturdy filler and a good way to introduce a lesser-known veggie to kids. My daughter E is fifteen months old, and she ate three servings.

Pasta with Carrots, Chickpeas, Kale, and Feta

Serves 4

Ingredients:

1/2 pound pasta (I used penne, would be good with whole wheat pasta too)

1/4 c. olive oil, divided

1/4 cup finely diced onion

2 large carrots, diced small

3 medium garlic cloves, chopped

1 bunch kale (mine was a CSA assortment), finely chopped (as fine as you can get it, but BE CAREFUL! Kale is what I was chopping during my finger incident last year)

1 15 oz. can chickpeas, rinsed and drained

1 15 oz. can tomatoes

1/2 t. dried rosemary (fresh would be great, but we didn’t have any)

4 oz. feta cheese, crumbled

2 T fresh lemon juice

salt and pepper to taste

Procedure:

1. Put water on to boil for the pasta. Meanwhile, heat half of olive oil in a large skillet over medium heat. When oil is warm, add onions and carrots and saute until translucent.

2. When water is boiling, add pasta and cook until al dente. Add garlic to veggies with a little salt and saute for a minute or two more. When onions and carrots are of desired softness, add kale.

3. When kale has wilted a bit, add chickpeas, tomatoes, rosemary, and salt and pepper to taste. Continue cooking to let flavors blend until pasta is finished.

4. When pasta is finished, drain it, reserving at least a cup of cooking water in case you need to thin the sauce. Then throw it in the pan with the veggies, remaining olive oil, lemon juice, and feta. Stir until everything is coated, adding pasta water if you need to, and salt and pepper to taste.

Enjoy! Let me know if you try any variations. What veggies are you finding challenging to use this year? I have some chard, kohlrabi, and lettuce in the fridge that need some attention (mostly due to our vacation last week).

 

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