Hearty Winter Pasta with Kale

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from durum wheat

Whole wheat pasta adds fiber, while durum wheat pasta is budget-friendly.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often cheaper and still provide good flavor.

Cook bacon in a 12-inch pan until browned.

Add 1 cup of chopped onion and sauté until translucent.

Stir in 6 cloves of minced garlic and cook until fragrant.

Add kale in batches, allowing it to wilt before adding more.

Pour in 15 ounces of crushed tomatoes and 1 cup of turkey stock; stir to combine.

Season with red pepper flakes, salt, and black pepper.

Simmer the mixture on low heat for 15-20 minutes.

In a separate pot, boil salted water and cook multigrain pasta for 7 minutes until slightly under al dente.

Reserve 1 to 1.5 cups of starchy pasta water before draining the pasta.

Combine the drained pasta with the vegetable mixture in the pan.

Add 15 ounces of chickpeas and olives to the pasta and toss to combine.

Serve with a sprinkle of parmesan cheese and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens