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Blond Puttanesca with Chickpeas & Lemon Olive Sauce
2 or 4 Serving Dinner

Blond Puttanesca

with Chickpeas & Lemon Olive Sauce

Puttanesca sauce is a punchy, fragrant sauce originating in Naples, Italy. It typically consists of salty anchovies and capers, spicy chile peppers, and bold garlic in a rich tomato sauce. For our plant-based, blond version, we substitute olive tapenade studded with salty capers for the anchovies, and omit the tomatoes all together. Chickpeas boost the protein in this gluten-free, high-fiber dinner.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
650
FAT
26g
CARBOHYDRATES
94g
PROTEIN
16g

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INGREDIENTS

  1. 3 cloves garlic, peeled and thinly sliced
  2. 4 oz baby kale
  3. 6 oz organic chickpeas
  4. 1 tsp dried oregano
  5. 2 tsp red chile flakes
  6. 5 oz gluten-free penne pasta
  7. 2 tbsp vegan butter
  8. 1 lemon, zested and juiced (divided)
  9. 2 tbsp vegan parmesan
  10. 1/4 cup olive tapenade
  11. 3 tbsp olive oil
  12. Salt & pepper
  13. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~ *Not included
  14. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Large pot, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
650
FAT
26g
CARBOHYDRATES
94g
PROTEIN
16g

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INSTRUCTIONS

1
Sauté the aromatics

Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, 2 to 3 minutes. Add kale, chickpeas, oregano, and as much red chile flakes as you’d like and cook until kale is wilted, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Cook the pasta

Add penne to boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot and toss with butter. (4-serving meal: reserve 2 cups pasta water)

3
Make the sauce

Add reserved pasta water, 2 tbsp olive oil, and a pinch of salt and pepper to skillet with chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add penne and toss. Add lemon zest, just 1 tbsp lemon juice, parmesan, and tapenade and stir. Season to taste with salt and pepper. (4-serving meal: use ¼ cup olive oil, 2 tbsp lemon juice) (TIP: Add more lemon juice if you prefer a brighter sauce.)

4
Serve

Divide blond puttanesca with chickpeas and lemon olive sauce between large plates. Buon appetito!

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