I am really loving the warm weather, spring vegetables, and my Clean Food (vegan) cookbook! I was carb craving so decided to try out the recipe “Mediterranean Pasta with Greens” from the Spring section. My bad luck continues with my car being towed and ticketed today (I forgot it was Tuesday…street cleaning day on my block 😦 ) and my computer stopped working for 12 hours…so a nice comforting pasta dish was in store. This absolutely hit the spot! It was quick, light, and tasty! Next time I would double the vegetables (a heavy on the pasta veggie ratio) and maybe try out , but overall the recipe was a success. I still don’t have my phone back yet (or a camera) so the pictures are not the same quality as usual, but I tried to capture the deliciousness! Enjoy!
1 pound penne or fusilli
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 tablespoon dried basil *may have to add more spices if going to double the veggies…just keep the basil to oregano ratio
2 teaspoons dried oregano
1 ½ cups cooked chickpeas *I used 1 can of chickpeas
2 cups canned diced tomatoes with their liquid *I used 1 28 oz can of organic diced tomatoes. I would double this next time
2 tablespoons tomato paste
¼ cup mirin
1 small bunch kale, chopped (I used purple kind fun 😉 )*I would double this
Sea salt and freshly ground pepper
Cook pasta according to directions on package. Rinse, drain and return to pot. Drizzle with 1 tablespoon olive oil and set aside.
In large Dutch oven over medium heat, sauté garlic and onion in 2 tablespoons of olive oil until soft (about 3 mins). Add basil, oregano, chickpeas, tomatoes, tomato paste and mirin. Sauté 5 minutes longer. Add kale, then cover and cook 3 minutes or until soft. Uncover and stir to combine all ingredients. Season with salt and lots of pepper and toss with pasta. (I had to add a little vegetable stock here because a little dry with all the pasta). Cook to heat through and serve.