Chickpea Cavatappi with Tomatoes and Kale

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Ingredients:

  • 1 pound cherry tomatoes (organic)
  • 3 T olive oil, plus more for serving
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper 
  • 12 ounces chickpea cavatappi
  • 2 cloves garlic - chopped
  • 1 large bunch kale, stemmed and chopped into bite-sized pieces
  • 1/4 cup grated parmesan cheese, plus more for topping
  • red pepper flakes, for topping
Note on Chickpea Cavatappi
Cavatappi is a short S-shaped pasta tube that looks similar to a small corkscrew. Its slender, spiral shape makes it great for serving with sauces, in salads, and baked in casseroles. Cavatappi works well with any sauce but pairs especially wonderfully with sauces that include vegetables and lean proteins. Chickpeas are garbanzos. Chickpea Cavatappi is a gluten-free pasta made from chickpeas. Chickpeas are high in protein and help with weight management and improve digestion.

Directions:
  1. Preheat the oven to 425˚ F. Put the tomatoes in a large ovenproof skillet. Drizzle with the olive oil and sprinkle with the Italian seasoning and 1/2 teaspoon each salt and pepper; toss well to coat. Roast in the oven until the tomatoes are tender and have released all their juices, about 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain, reserving the pot.
  3. Carefully transfer the skillet with the tomatoes to the stovetop over medium heat. Stir in the garlic and cook 1 minute. Stir in the kale and cook until just wilted, 1 to 2 minutes.
  4. Return the pasta to the pot along with the roasted tomatoes, kale, cheese and 1/4 cup of the reserved cooking water; toss to coat. Add the remaining 1/4 cup cooking water, 1 tablespoon at a time, as needed; season with salt and pepper. Divide among bowls and top with more cheese and red pepper flakes.
Yield: 4 servings

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