![Tomato & Kale Pasta [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/09/Tomato-Kale-Pasta-vegetarian-by-The-Flexitarian-©-Annabelle-Randles-v8-300x300.jpg)
Tomato & Kale Pasta [vegetarian]
With heap of seasonal vegetables, this Tomato & Kale Pasta recipe makes a hearty and healthy dinner or lunch.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 3 Tbsp olive oil
- 1 onion
- 250 g kale leaves only - no hard stalks
- 2 garlic cloves
- 300 g whole wheat spaghetti
- 2 Tbsp olive oil
- 250 g cherry tomatoes
- 1 garlic clove
- 400 g can chickpeas
- 4 Tbsp drained capers
- 3 Tbsp lemon juice
TOPPINGS:
- 2 handfuls of pine nuts
- Chilli oil or chilli flakes with olive oil
- Vegetarian parmesan or nutritional yeast for vegans
Instructions
- Heat 3 Tbsp of olive oil in a large frying pan. Add finely chopped onion and fry for a couple of minutes. Add chopped kale leaves and 2 crushed garlic cloves. Cook covered, stirring often until kale leaves are soft.
- Heat 2 Tbsp of olive oil in another frying pan. Add cherry tomatoes cut in halves and crushed garlic cloves. Cook for 10 mins until tomatoes are cooked. Add drained chickpeas and capers. Stir. Season with lemon juice.
- Meanwhile, heat some water in a large saucepan. When boiling add the spaghetti and cook as per packet instructions until done.
- Mix tomato mixture with kale.
- Drain pasta and mix in with the vegetables.
- Serve the pasta topped with pine nuts, chilli oil and vegetarian parmesan (or nutritional yeast for vegans)
Nutrition
Serving: 300gCalories: 570kcalCarbohydrates: 82gProtein: 20gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 541mgPotassium: 816mgFiber: 6gSugar: 3gVitamin A: 6577IUVitamin C: 97mgCalcium: 180mgIron: 6mg