Chickpea Pasta with Smoked Mozzarella

• Vegetarian

• Produce

  • 1 15-oz. (425g can Chickpeas
  • 4 cups Kale
  • 2 tsp Oregano, dried

• Condiments

  • 2 cups Your favorite pasta sauce

• Pasta & Grains

  • 8 oz Rotini pasta

• Baking & Spices

  • 1 Pepper, medium yellow
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 2/3 cups Mozzarella, smoked

Found on healthynibblesandbits.com

Description

Ingredients

• 8 oz. (225g) rotini pasta
• 1 tablespoon olive oil
• 4 cups (80g) chopped kale (about 4 large handfuls)
• 1 medium yellow pepper, seeded and diced
• 1 15-oz. (425g) can of chickpeas, rinsed and drained
• 2 to 2 1/2 cups of your favorite pasta sauce
• 2 teaspoons dried oregano (optional)
• salt and pepper
• 1 2/3 cups (140g) shredded smoked mozzarella

Directions

• Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
• Heat olive oil in a large sauté pan or skillet over medium-high heat. Add kale and peppers and cook for 3 to 4 minutes. Add chickpeas and pasta sauce and cook until theyre warmed through, about 1 to 2 minutes. Add dried oregano (if using) and salt and pepper to taste. Mix in pasta and shredded cheese until the cheese melts. If you want to bake the pasta like I did, mix in pasta and top everything with shredded cheese. Bake the pasta for 10 to 15 minutes at 350F (175C), until the cheese starts to brown.
• Serve pasta immediately. Season with more salt and pepper if you like.