Blond Puttanesca with Chickpeas & Lemon Caper Sauce

Blond Puttanesca

with Chickpeas & Lemon Caper Sauce

dinner

Pasta Lemon Leafy Greens Kale Fruit Chickpeas Beans/Legumes Dinner Italian Soy-Free Nut-Free High-Protein Quick and Easy Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
710
FAT
15g
CARBOHYDRATES
110g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz cavatappi
  2. 3 garlic cloves
  3. 2 oz Castelvetrano olives
  4. 1 lemon
  5. 6 oz curly kale
  6. 13.4 oz chickpeas
  7. 2 tbsp capers
  8. 1 tsp dried oregano
  9. ¼ tsp red chile flakes
  10. 2 tbsp vegan parmesan
  11. 3 tbsp + 1 tsp (6 tbsp + 2 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: wheat
Nutrition

TOOLS

  • Large skillet
  • Zester or Microplane
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Thinly slice the garlic. Roughly chop the olives, removing any pits. Zest and juice the lemon(s). Destem and thinly slice the kale. Drain and rinse the chickpeas.

2
Cook the pasta

Add pasta to the boiling water and cook until al dente, 7 to 10 minutes. Reserve 1 cup (2 cups) pasta water and drain the pasta. Return cooked pasta to the pot and toss with 1 tsp (2 tsp) olive oil to prevent sticking.

3
Sauté the aromatics

Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium-high heat. Add sliced garlic and capers and cook until garlic is fragrant, 2 to 3 minutes. Add chopped olives, sliced kale, chickpeas, oregano, and as much of the red chile flakes as you’d like, and cook until kale wilts, 1 to 2 minutes. TIP: If you’re sensitive to spice, omit or use only a small amount the red chile flakes.

4
Make the sauce

Add the reserved pasta water, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper to the skillet with the chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add cooked pasta and toss. Add lemon zest, lemon juice and parmesan, and stir. Taste, and add salt and pepper as necessary.

5
Serve

Divide the blond puttanesca with chickpeas and lemon caper sauce between large plates. Bon appétit!