
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spaghetti with chickpeas, kale, and preserved lemon
Soy-Free, Vegetarian, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
15 Minutes
Preserved lemon adds an intense briny note to this quick fresh pasta dish, while chickpeas lend hearty protein. Presto: satisfying dinner on the table in about 15 minutes.
In your bag
- 7 ounces fresh whole wheat spaghetti
- 1 or 2 cloves organic peeled fresh garlic
- 1 wedge preserved lemon
- 1 cup cooked chickpeas
- 3 ounces ricotta salata
- 1 tablespoon tomato paste
- 1 teaspoon red chile flakes (optional)
- 1 cup vegetable broth
- ¼ pound organic shredded kale or other leafy greens
Nutrition per serving
Calories 570, Total Fat 19g (24% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 950mg (41% DV), Total Carb. 77g (28% DV), Fiber 13g (46% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep the ingredients; cook the spaghetti
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Remove any pulp from the preserved lemon; finely chop the peel.
- Rinse the chickpeas.
- Crumble or shave the ricotta salata.
While the water heats and the spaghetti cooks, prepare the sauce.
2
Make the sauce; finish the dish
Serve
Kids Can!
- Press the garlic (if you have a press).
- Rinse the chickpeas.
- Crumble the ricotta salata.
- Time the spaghetti.
- Garnish with the ricotta salata.