This light primavera pasta dish combines one of our favorite spring vegetables (asparagus!) with kale, chickpeas, green onions and olive oil. In just 25 minutes, you’ll have a well-balanced meal packed with slow-digesting carbs, plant-based proteins and heart-healthy fats. This recipe makes four servings, so enjoy it with your family or use it to meal prep for the week.
Asparagus Primavera with Chickpeas and Kale
Total Time 25 minutes
Servings 4
Calories 397.29 kcal
Ingredients
- 8 oz. penne pasta
- 1 can chickpeas rinsed & drained
- 1 bunch asparagus (approx. 16 spears) trimmed & cut into 4 pieces/spear
- 1 bunch chopped kale
- 1/4 cup olive oil
- 2 Tbsp. chopped green onion
- 1 Tbsp. lemon juice
- 1 Tbsp. dill or basil
- salt & pepper to taste
- 1/4 cup Parmesan cheese, optional
Instructions
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Cook pasta according to label instructions. When pasta has 2-3 minutes remaining, add chickpeas, kale & asparagus. Boil 2-3 minutes, stirring frequently. Drain water and transfer pasta to large bowl.
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In small bowl, mix olive oil, salt, pepper, green onion, lemon juice and dill (or basil). Pour over pasta and toss to evenly coat. If needed, add water tablespoon by tablespoon, mixing thoroughly, until desired consistency.
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Ladle into individual dishes and top with Parmesan cheese if desired.
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Asparagus Primavera with Chickpeas and Kale
Amount Per Serving (1 g)
Calories 397.29
Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Saturated Fat 3.18g16%
Cholesterol 5.5mg2%
Sodium 114.43mg5%
Potassium 513.26mg15%
Carbohydrates 50.35g17%
Fiber 4.25g17%
Sugar 3.87g4%
Protein 13.75g28%
Vitamin A 4181.22IU84%
Vitamin C 47.32mg57%
Calcium 156.97mg16%
Iron 3.76mg21%
* Percent Daily Values are based on a 2000 calorie diet.