A Healthy Pasta Recipe for What’s for Dinner? Wendesday: Linguine with Garlic Kale and Chick Peas
It’s that time again…it’s What’s for Dinner? Wednesday! Two weeks ago I shared a healthy recipe for Spaghetti Squash. This week I decided to break out the real deal to make the healthy pasta recipe, Linguine with Garlic Kale and Chick Peas. If you haven’t gotten on the kale bandwagon yet, this is a great way to try it out and also a great vegetarian dinner option. If you only eat kale in green drinks because you’re trying to lose weight, you’ll want to watch this week’s Tighten + Tone Tuesday video. Load it up while your water boils by clicking here (hint: green drinks are not the best way to lose weight!).
But my personal favorite reason to try this recipe? It’s super busy-night approved! How is that? First, most of the items you need are likely in your pantry right now. And secondly, the entire meal takes less than 15 minutes to make! Yes, you read that correctly 🙂
Ready to learn how to make this recipe I’ve modified from the April 2014 edition of Cooking Light? Awesome sauce! (You don’t need awesome sauce for this recipe, but I’m just very excited that you’re ready to cook with me!)
Here are the ingredients you need to serve the meal to four:
8 ounces of uncooked whole wheat linguine
olive oil cooking spray
1/4 cup fresh chopped garlic
1/2 cup water
8 ounces of chopped kale
1 (15-oz) can of garbanzo beans, rinsed and drained
pinch of black pepper
pinch of salt
Ready to put it together? Follow these TWO steps:
Step One: Cook your linguine according to the directions on the box. Once it’s done, drain the pasta, saving 1/4 cup of the liquid for the final step.
Step Two: While your pasta is cooking, cook up your garlic, kale, and beans. Heat a large skillet misted with cooking spray over medium heat and add in your garlic first. After it starts to sizzle, add 1/2 cup water and your kale. Cover and cook the the kale and garlic for 5 minutes, stirring it up 2-3 times. Once your kale is tender, add the beans, salt and pepper and cook for another minute to warm the beans. When the final minute is up, remove the skillet from the heat and add it to your pasta with the 1/4 cup of liquid reserved from step one.
That’s it! If you complete steps one and two at the same time, you’ll have this healthy pasta recipe ready in what feels like no time.
Are you planning on cooking this meal with me tonight? When I’m done I’ll post the final result so come back to check it out and if you make your own, don’t forget to share a pic of it on social media with the #w4dw (What’s for dinner? Wednesday) tag! Share your thoughts on this meal with a comment below: