Creamy Dreamy Asparagus Kale Pasta

by Ayah on June 5, 2011

in Vegetarian

Creamy Asparagus Kale Pasta

This dish combines a whole lot of Healthy Tasty Cheap superstars. Asparagus, kale, chickpeas, and lemon all come together with a big dose of goat cheese for a rich and creamy, protein packed vegetarian entree.

When I first started trying to eat healthier, I struggled with reducing my pasta consumption. I love the texture, how easy it is to prepare, and having grown up with a steady diet of mac and cheese, there is a lot of comfort for me in a bowl full of noodles. Sadly, there is not a whole lot of nutrition in pasta, and what it lacks in nutrition it makes up for in useless empty calories. I have learned that I can still indulge in some pasta from time to time if I view less as base for sauce, and more of an ingredient in a dish. I try to not make any pasta dishes unless they are at least 1/2 vegetable, 1/2 pasta. That way, I can still get the captivating mouth feel of the pasta, but it is tempered by lots of good stuff.  This dish comes in closer to the 2/3  veggie 1/3 ratio, and with all that greenery and 23 grams of protein per serving, I feel good about serving it and devouring a healthy portion myself.

Creamy Asparagus Kale Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 8 oz of whole wheat spaghetti (that’s ½ a typical bag)
  • 15oz can of chickpeas, drained
  • 1 head of kale cleaned & torn into pieces
  • the juice of 1 lemon
  • 1 bunch of Asparagus, trimmed & cut into bite sized pieces
  • 5 oz of goat cheese
  • 15 oz can of diced tomatoes
  • 2 cloves of garlic, chopped
  • salt, pepper, and red chili flakes to taste

Instructions
  1. Put on a pot of salted boiling water and prepare spaghetti noodles
  2. In a large sauce pan, place asparagus, and canned tomatatoes. Add 1 tablespoon of water and cover for 3 minutes to allow to asparagus to steam slightly and turn bright green.
  3. Remove lid and add kale, chickpeas, garlic, salt, pepper, and lemon juice. Allow to cook on medium heat until kale is wilted.
  4. Drain pasta, reserving ¼ of hot water, and return to pot. Add the hot water and goat cheese to the pasta and mix until smooth and creamy. Toss vegetables in with pasta.
  5. Serve and garnish with red chili flakes if desired.

Nutrition Information
Serving size: ¼ of Dish Calories: 426 Fat: 10 Fiber: 68 Protein: 23

 

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