Chickpea Pasta with Sausage and Baby Kale Recipe
Light, quick and simple! Protein packed one pan meal is here to rescue dinner. Turkey sausage, baby kale and chickpea pasta sautéed with garlic white wine done fast!
How to Make the Best Chickpea Pasta with Sausage and Baby Kale
A Simple, Protein-Packed Weeknight Dinner
This chickpea pasta with sausage and baby kale is exactly what busy weeknight dinners should be: simple, flavorful, and completely satisfying. By combining turkey sausage, crispy pancetta, and nutrient-dense baby kale, you’re getting a meal that’s both delicious and genuinely good for you. The chickpea pasta adds extra protein and fiber, making this dish hearty enough to please everyone at the table.
The Beauty of One-Pan Cooking
What makes this recipe truly special is that everything comes together in one skillet. There’s minimal prep, the cooking time is under 30 minutes, and you’ll have far fewer dishes to wash. The garlic, lemon, and white wine create a light, flavorful sauce that coats every piece of pasta while the baby kale wilts into tender submission. It’s the kind of meal that looks and tastes like you spent hours in the kitchen, when really it took you barely half an hour from start to finish.
Why This Recipe Works
The combination of salty pancetta, savory sausage, and bright citrus and wine creates a perfectly balanced dish. The baby kale adds a nutritious element and a subtle bitterness that complements the richness of the meat and cheese. The chickpea pasta brings a nuttier flavor and significantly more protein than traditional wheat pasta, making this a genuinely nutrient-dense meal that will keep you satisfied for hours.
Chickpea Pasta with Sausage and Baby Kale
Light, quick and simple! Protein packed one pan meal is here to rescue dinner. Turkey sausage, baby kale and chickpea pasta sautéed with garlic white wine done fast!
Ingredients
Main Ingredients
Optional
Instructions
Main Preparation
- Set a large pot of salted water to boil. When the water comes to a roiling boil, add the pasta and stir. Cook 5 to 6 minutes or following recommended package instructions. Reserve 1/3 cup salted pasta water before draining.
- While the water boils and the pasta cooks, prepare the sauce. Set a large skillet or braiser over medium-high heat. Heat the oil and sauté pancetta until browned, about 3 to 4 minutes.
- Add the sausage to the pan and using a wooden spatula or spoon break it apart as it cooks, about 5 minutes. Deglaze the pan with white wine. Stir in the garlic, lemon zest and lemon juice. Reduce the heat or turn off until pasta is cooked.
- When pasta is cooked and drained, transfer to the skillet over low heat and add the baby kale. The pan will seem very full with the baby kale at first, but it will wilt quickly. If you'd prefer more liquid to the sauce, add the reserved pasta water a little at a time until it thickens. Finish by sprinkling parmesan cheese over the pasta, lightly stirring it in.
Notes
- This is a one-pan meal, so cleanup is minimal.
- You can substitute the turkey sausage with regular Italian sausage for a richer flavor.
- The pasta water acts as a natural thickener for the sauce due to its starch content.