Skip to main content
Blond Puttanesca with Chickpeas & Lemon Olive Sauce
2 or 4 Serving Dinner

Blond Puttanesca

with Chickpeas & Lemon Olive Sauce

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
750
FAT
28g
CARBOHYDRATES
100g
PROTEIN
22g

Get Recipes Delivered

INGREDIENTS

  1. 3 garlic cloves, peeled and thinly sliced
  2. 4 oz baby kale
  3. 13.4 oz chickpeas, drained and rinsed
  4. 1 tsp dried oregano
  5. 2 tsp red chile flakes (divided)
  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. 2 oz olive tapenade
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  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
35 min
CALORIES
750
FAT
28g
CARBOHYDRATES
100g
PROTEIN
22g

Get Recipes Delivered

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, tapenade, and stir. Season to taste with salt and pepper. (4-serving meal: use 4 tbsp olive oil, 2 tbsp lemon juice). TIP: Add more lemon juice if you prefer.

4
Serve

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

SIMILAR RECIPES