I’ve always been an old soul, and that mentality carries over into the kitchen too. I tend to stick to my basic cooking utensils and I’m not one to adopt new trendy gadgets, like pressure cookers or spiralizers. But, although I’m about two years behind the trend, I finally decided to give in and ask for a spiralizer for Christmas.
Holy wow! This thing is amazing and has pretty much changed my life. Now I know why everyone has been talking about spiralizing for the past two years. Of course, I have now spiralized pretty much any vegetable I could get my hands on, but I’m still sticking with an old favorite– zucchini. I like the nice crunch it offers, plus it takes on the flavor of any sauce.
[bctt tweet=”Zucchini Pasta w/ White Wine Sauce=a low-cal, glutenfree & #vegetarian dinner ready in minutes. ” username=”nutritionalanat”]
Speaking of sauce, I added a new simple sauce to my repertoire and, once again, wow! I don’t know why this hasn’t been a staple in my kitchen for years. The tanginess of the lemon pairs perfectly with the sweetness of the wine. Throw in some garlic and parsley and it’s pretty much the easiest, tastiest and most luxurious sauce that you can make in minutes. I added some kale for extra veggies and chickpeas for a bit of protein. [If you like kale, try this Kale Winter Salad. And these Crunchy Chickpeas are the bomb] You can also add chicken or fish to this delicious dish, and you’ve got a gourmet healthy dinner ready in less than 30 minutes!
Zucchini Pasta, Kale & Chickpeas in a White Wine Sauce
- 3 tablespoons olive oil
- 3 cups kale deribbed, roughly chopped
- 1 teaspoon salt 2 garlic cloves minced
- 1/3 cup white wine
- juice of 1 lemon
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley finely chopped
- pepper to taste
- 1 zucchini spiralized
- 1 yellow squash spiralized
- 1 cup chickpeas drained and rinsed
- parmesan cheese optional
Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon of olive oil. Let the oil heat for 1 minute, then add the kale and 1/2 teaspoon of salt. Cover and sautee for 5-7 minutes or until kale is wilted. Remove from heat and set aside.
Heat another large skillet over medium high heat and add 2 tablespoons of olive oil, garlic, white wine, lemon juice, lemon zest, parsley, 1/2 teaspoon of salt and pepper to taste. Simmer over medium heat for about 5 minutes.
Add the zucchini, yellow squash and chickpeas to the simmering white wine sauce. Cook over medium heat for 3-4 more minutes. Add the kale to the pasta and remove from heat. Top with fresh parmesan and enjoy!