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Rigatoni with Garbanzo Beans and Kale in a plate
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5 from 2 votes

Rigatoni with Garbanzo Beans

This healthy Rigatoni with Garbanzo Beans and Kale makes the perfect supper when you are in a hurry and have no clue what to make.  Rich in protein and made with a few staples you’ve got hidden in your pantry, this Rigatoni with Chickpeas and Kale will turn the hungry into happy satisfied peeps!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Entrées
Cuisine: Italian
Keyword: garbanzo beans, kale, pasta
Servings: 4
Calories: 568kcal
Author: AmyG

Ingredients

Instructions

  • In a large pot, bring water to boil, add salt and pasta.
  • Meanwhile, in a large frypan, heat up olive oil and sauté garlic until fragrant. Add chickpeas and frozen kale. Add onion powder, salt, and pepper. Check on pasta, stirring occasionally.
  • Sauté mixture until the kale has wilted and the ingredients meld together. Set aside and keep warm. You will want to remove pasta when it is slightly hard (al dente). Before you drain the pasta, remove about ¾ of the pasta water and place in the pasta serving bowl. (otherwise, reserve about 1 cup of the pasta water for use when combining all ingredients)
  • Place the drained pasta in the serving bowl and scoop the sauce over the pasta, add the cheese and mix well. If the pasta is too dry add in the reserved pasta water and combine. The pasta water will help to fully coat the pasta with the sauce because of the starch released from the pasta. Serve in a bowl, add more cheese if desired! Bon appetite!

Nutrition

Serving: 1/4 Dish | Calories: 568kcal | Carbohydrates: 54g | Protein: 15g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 11mg | Sodium: 819mg | Fiber: 6g | Sugar: 3g