Blond Puttanesca with Chickpeas & Lemon Caper Sauce

Blond Puttanesca

with Chickpeas & Lemon Caper Sauce

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dinner

Winter Recipes Quick and Easy Fall Recipes Comfort Foods Soy-Free Nut-Free High-Protein Dinner Italian Pasta Leafy Greens Beans/Legumes
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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
700
FAT
13g
CARBOHYDRATES
96g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz spaghetti
  2. 3 cloves garlic
  3. ¼ cup Castelvetrano olives
  4. 1 lemon
  5. 6 oz curly kale
  6. 1 can chickpeas
  7. 2 tbsp capers
  8. 1 tsp dried oregano
  9. ¼ tsp red chile flakes
  10. 2 tbsp vegan parmesan
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large pot
  • Zester or microplane
  • Large skillet

INSTRUCTIONS

1
Cook the pasta
Bring a large pot of salted water to a boil for the spaghetti. Once boiling, add the spaghetti and cook until al dente, about 7 to 10 minutes. Reserve 1 cup of the pasta water and then drain the pasta. Return the spaghetti to the pot and toss with 1 tsp olive oil to prevent sticking.
2
Prepare the vegetables
Thinly slice the garlic. Check the olives for pits, remove if present, then roughly chop. Zest and halve the lemon. Destem and thinly slice the kale. Drain and rinse the chickpeas.
3
Sauté the aromatics
Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced garlic and capers and cook until the garlic is fragrant, about 2 to 3 minutes. Add the chickpeas, sliced kale, chopped olives, oregano, and as much of the red chile flakes as you’d like and cook until the kale wilts, about 1 to 2 minutes.
4
Make the sauce
Add the reserved pasta water, 1 tbsp olive oil, and a pinch of salt and pepper to the skillet. Cook until the liquid reduces slightly, about 3 to 5 minutes. Add the spaghetti to the skillet and toss. Taste and adjust seasoning with salt and pepper. Stir in the juice from the lemon, lemon zest and half the parmesan.
5
Serve
Divide the blond puttanesca between large plates and sprinkle with the remaining parmesan.