Spaghetti with chickpeas, kale, and preserved lemon
Vegetarian, Family-Friendly, Soy-Free
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
Shine from the Inside Out
Wheat pastas can undergo processing that strips away the fiber-rich outer layer of the wheat kernel, called the bran, and even ditches part of the germ, which is rich in essential fatty acids, vitamins, and minerals. To score the greatest nutritional bang per bite, give your grain game a healthy upgrade by switching to whole grains.
Calories: 570, Protein: 26g (52% DV), Fiber: 13g (52% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 8g (40% DV), Cholesterol: 140mg (47% DV), Sodium: 950mg (40% DV), Carbohydrates: 77g (26% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.