Best 5 Martha Stewart Chickpea Sausage And Kale Pasta Recipes

CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

TUSCAN KALE WITH ORECCHIETTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.
• Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.
• Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain.
• In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
• Add garlic and cook 30 seconds.
• Add chickpeas and cook 3 minutes.
• Add kale and wilt.
• Add pasta and Parmesan; season.
• Drizzle with olive oil and lemon juice.

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

MARTHA STEWART CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
• Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
• Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
• Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.