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Zucchini Pasta with Kale and Chickpeas in a White Wine Sauce

Zucchini Pasta, Kale & Chickpeas in a White Wine Sauce

Servings 2 servings


  • 3 tablespoons olive oil
  • 3 cups kale deribbed, roughly chopped
  • 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


  1. 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.
  2. 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.
  3. 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!