Whole Grain Spaghetti With Garlicky Kale And Tomatoes Recipes

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WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic image

Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.

Categories     Bean     Garlic     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner     Broccoli     Chickpea     Gourmet     Quick and Healthy     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
1 lemon wedges

Steps:

  • Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY



Whole Wheat Pasta With Lemon Kale Chicken Recipe by Tasty image

Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper

Provided by Marie Telling

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

4 oz whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 cups curly kale, chopped, ribs removed
1 lemon lemon zest
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
  • Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
  • Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
  • Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
  • Add cooked chicken, and pasta. Stir to coat, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams

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