Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.

EatingWell Magazine, January/February 2022


Credit: Greg DuPree

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

  • Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired.


We chose chickpea pasta for this dish instead of whole-wheat because it's packed with tons of fiber, protein and nutrients—some brands provide more than 40% of your daily recommended fiber, plus 20 grams of protein per serving. Look for it with other gluten-free pastas.

Nutrition Facts

1 1/2 cups
340 calories; protein 17g; carbohydrates 38g; dietary fiber 10g; sugars 7g; fat 18g; saturated fat 2g; sodium 366mg; potassium 717mg.