In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Spaghetti with chickpeas, kale, and preserved lemon
Soy-Free, Vegetarian, <600 Calories
2 Servings, 500 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 packet vegetable broth concentrate
- 1 or 2 cloves organic peeled fresh garlic
- 1 wedge preserved lemon
- 1 cup cooked chickpeas
- 1½ ounces ricotta salata
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby kale or other leafy greens
Nutrition per serving
Calories 500, Total Fat 16g (21% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 1000mg (43% DV), Total Carb. 72g (26% DV), Fiber 13g (46% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 23g
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, Sesame.
Instructions
Wash produce before use
1
Prep the ingredients; cook the spaghetti
Bring a medium sauce pot of generously salted water to a boil. Separate the spaghetti so the noodles don’t clump together during cooking.
- In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
- 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.
To the pot of boiling water, stir in the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti. Return the spaghetti to the pot; toss with about 1 teaspoon oil to keep the noodles from sticking.
While the water heats and the spaghetti cooks, prepare the sauce.
2
Make the sauce; finish the dish
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic, marinara, half the preserved lemon, and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Add the chickpeas, vegetable broth, and more preserved lemon if desired; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Stir in the spaghetti and kale (the kale in batches if needed) and cook until the kale is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
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.