gemelli with kale, tomatoes & garbanzos

this is one of my favorite dinner recipes – it’s so easy to make, is nutritious (leafy greens, let’s go), and tastes great. i most often make this recipe with kale and garbanzos, but you can substitue kale with swiss chard or spinach and trade in cannelinni beans for the garbanzos if you prefer. this time, i served the mixture over gemelli, but i also enjoy eating this dish as is, over rice, over quinoa, or over orzo. let me know what variation you like best; enjoy!

what you’ll need:

  • 1 bunch kale, washed and cut
  • 1 28 oz. can stewed tomatoes
  • 1 can garbanzo beans (chickpeas), rinsed
  • 1 box gemelli pasta
  • freshly grated parmesan cheese
  • olive oil
  • garlic

how to make it:

  • boil a large pot of water for pasta; cook pasta according to instructions on box
  • saute diced garlic in olive oil in large skillet
  • add kale, sauteeing on medium heat until tender
  • add rinsed garbanzos and stewed tomatoes
  • saute on low heat for 5-6 minutes until blended
  • add 1-2 tablespoons of parmesan cheese and stir into saute
  • add salt and pepper to taste
  • serve over gemelli
  • sprinkle with parmesan cheese to taste

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