04 March 2010

Penne with red peppers, kale and toasted chickpeas

I whipped this up the other night as a quick, healthy and tasty meal. I was happy that it made about 4 servings.



1/2 box whole wheat penne pasta
3 T. olive oil
1/2 can chickpeas, drained and rinsed
2 cloves garlic, minced
1 medium red bell pepper, diced
1 C. kale, roughly torn
1 t. ground cayenne pepper
salt and pepper to taste
3/4 C. parmesean cheese

- Cook the pasta according to the instructions on the box.
- Toast chickpeas in 1 T. olive oil over medium heat. Lightly salt and pepper. Stir or toss often. Cook until light brown.
- Heat 1 T. of olive oil in a skillet. Add garlic. Cook until lightly browned. Add red pepper, kale, cayenne pepper and salt and pepper, sautee until kale is a bright green.
- In a large bowl, toss drained pasta, 1 T. olive oil, kale and red pepper mixture, toasted chickpeas and parmesean cheese.
- Serve warm and enjoy!

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