Chickpea Sausage And Kale Pasta Recipes

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MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA



Martha Stewart: Chickpea, Sausage, and Kale Pasta image

Make and share this Martha Stewart: Chickpea, Sausage, and Kale Pasta recipe from Food.com.

Provided by Maureen in MA

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb short pasta
3/4 lb italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 (15 1/2 ounce) can rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated parmesan cheese
salt and pepper
1 tablespoon lemon juice, for drizzling

Steps:

  • Cook pasta, then drain.
  • In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
  • Add garlic and cook 30 seconds.
  • Add chickpeas and cook 3 minutes.
  • Add kale and wilt.
  • Add pasta and Parmesan; season.
  • Drizzle with olive oil and lemon juice.

Nutrition Facts : Calories 733.4, Fat 32.2, SaturatedFat 10.5, Cholesterol 72.2, Sodium 1100.8, Carbohydrate 77.9, Fiber 8.4, Sugar 1.8, Protein 33.6

CHICKPEA PASTA WITH SAUSAGE AND BABY KALE



Chickpea Pasta with Sausage and Baby Kale image

Light, quick and simple! Protein packed one pan meal is here to rescue dinner. Turkey sausage, baby kale and chickpea pasta sautéed with garlic white wine done fast!

Provided by Lauren

Categories     Pasta

Time 30m

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
3 ounces pancetta (diced small)
1 to 1 ¼ lb sweet Italian turkey sausage (loose or removed from casings)
1 garlic clove (minced)
5 ounces baby kale (about 4 ½ cups)
1 lemon (zested and juiced)
⅓ cup dry white wine
½ cup grated parmesan cheese
1 box cavatappi chickpea pasta (8-ounce box)
⅓ cup pasta water or chicken stock (optional)
red pepper flakes (optional)

Steps:

  • Set a large pot of salted water to boil. When the water comes to a roiling boil, add the pasta and stir. Cook 5 to 6 minutes or following recommended package instructions. Reserve 1/3 cup salted pasta water before draining.
  • While the water boils and the pasta cooks, prepare the sauce. Set a large skillet or braiser over medium-high heat. Heat the oil and sauté pancetta until browned, about 3 to 4 minutes.
  • Add the sausage to the pan and using a wooden spatula or spoon break it apart as it cooks, about 5 minutes. Deglaze the pan with white wine. Stir in the garlic, lemon zest and lemon juice. Reduce the heat or turn off until pasta is cooked.
  • When pasta is cooked and drained, transfer to the skillet over low heat and add the baby kale. The pan will seem very full with the baby kale at first, but it will wilt quickly. If you'd prefer more liquid to the sauce, add the reserved pasta water a little at a time until it thickens. Finish by sprinkling parmesan cheese over the pasta, lightly stirring it in.

Nutrition Facts : Calories 294 kcal, Sugar 3 g, Sodium 1127 mg, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 8 g, Fiber 1 g, Protein 21 g, Cholesterol 67 mg, ServingSize 1 serving

CHICKPEA, SAUSAGE, AND KALE PASTA



Chickpea, Sausage, and Kale Pasta image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1/2 pound short pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling

Steps:

  • Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

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