Oct 23, 2021

Pasta with Roasted Tomatoes, Sweet Peppers, Chickpeas & Kale

I love pasta dishes because they are always super quick and easy to prepare. This one features fire roasted tomatoes, sweet peppers, kale and chickpeas so its extra satisfying. Its done in less than 30 minutes and it's perfect for just about any occassion.

Cook Time: 25 Minutes

Makes: 3-4 Servings

All you need is:

1/2 a 12oz. box of spaghetti pasta (I used spelt pasta but you can use whatever you like) I personally like a very high veggie to pasta ratio but you can always use a little more pasta if you want)

1 can of diced tomatoes use all of the liquid (I alway use the fire roasted Muir Glen brand)

1 can of chickpeas drained and rinsed

about 1/2 a bunch of kale chopped or whatever leafy green vegetable you prefer.

4-5 mini sweet peppers sliced

1 large handful of mushrooms sliced

1/2 a small onion diced

2 garlic cloves minced

2-3 tbs of tomato paste (this will thicken the sauce, so use as much or as little as you want)

3-4 tbs of extra virgin olive oil (plus more for drizzling)

1/2 tsp of italian seasoning (use more or less depending on your taste0

sea salt and pepper to taste

Preperation:

First start cooking the pasta according to the package instructions and drain.

While the pasta is cooking place a large skillet over medium heat and add in the onions, garlic, mushrooms and sweet peppers. Cook for 6-7 minutes while stirring occasionally.

Next add in the diced tomatoes (with the liquid), chickpeas and kale. Cover with a lid and cook for an additional 6-7 minutes so that the kale steams and wilts.