Make your home page

Chef Wendell cooks up a healthy pasta dish

INDIANAPOLIS (WISH) – Kale marinara with chickpeas and zucchini spaghetti is an easy, quick and wholesome pasta bowl overflowing with the satisfying taste of summer. This vitamin in a bowl is a colorful rainbow or protein, bell ringing fiber, and a constellation of vitamins and minerals that help prevent chronic disease. Instructions for serving over spaghetti squash or grated zucchini are included.

Author: Ordinary Vegan

Serves: 4

1 head organic kale, washed, veins removed and torn into bite-size pieces

28-ounce of diced tomatoes (Boxed)

4 garlic cloves, chopped

Crushed red pepper (optional)

¼ tsp. Himalayan salt

Fresh ground black pepper

4 large zucchini (or 1 large spaghetti squash)

1½ cups of jarred marinara sauce-(read labels to avid high fructose corn syrup)

1 cup of cooked and drained chickpeasOrecchiette or Bowtie Pasta

• Place a large sauce pan over medium high heat.

• Add the boxed tomatoes, garlic, salt, pepper and a sprinkle of crushed red pepper.

• Bring to boil. Add the kale. Cook down until there is no more liquid and just chunks.                                                                                                                                                 • Add the marina sauce, heat and reduce to a simmer. Cook for approximately 10 minutes.

• Add cooked, drained chickpeas

• While sauce cooks down, prep pasta.Zucchini Spaghetti

• Grate the zucchini using a box grater with larger holes.

• Or use a spiralizer for spaghetti-like strands.

• If you grate the zucchini, wrap the grated zucchini with paper towels, squeeze to get out liquid and let sit for 15 minutes.

• Season with salt and pepper.Spaghetti squash

• Prep the spaghetti squash by using a sharp knife to pierce 5 times. Split the squash in half, remove seeds and place cut side down in a 9X13 baking pan.

• Add one inch of water.

• Cook spaghetti squash in a 450 degree oven for 30-40 minutes.

• Pour off water carefully.

• When squash is cool enough to handle, using a large kitchen fork or spoon, scrape the strands of squash from the inside of the skin.

Orecchiette Pasta                                                                                                                                                                                                                                                       • Follow instructions on box.

• Toss pasta with the hot marinara.Assembly and Presentation

• Place a bed of either zucchini spaghetti or grated zucchini into a large bowl.

• Top with tomato, kale and garbanzo bean sauce.

• Dust with parmesan and serve.