INGREDIENTS

• 8 cloves garlic, divided
• 3 tablespoons olive oil
• 12 ounces whole-wheat spaghetti
• 1 large shallot, diced
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 oz) can chickpeas, drained/rinsed
• 1 bunch Tuscan kale, stems removed, leaves chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• ½ cup shredded parmesan cheese

INSTRUCTIONS

1. Thinly slice 6 of the garlic cloves and chop the other two. Set aside separately.
2. Heat oil in a skillet over medium-low heat and add garlic in an even layer.
3. Cook, stirring continuously for about 2 minutes – or until lightly golden brown.
4. Remove from heat and use a slotted spoon to transfer garlic to a paper towel-lined plate, keeping the oil in the skillet.
5. Cook spaghetti according to package directions – reserving 1 cup of the cooking liquid before draining.
6. Return skillet with the reserved oil over medium heat. Add shallot, red pepper flakes, and remaining 2 cloves garlic, stirring for one minute.
7. Add chickpeas, kale, and lemon zest and season with salt and pepper – cooking until kale has wilted.
8. Add the spaghetti and lemon juice to the pan and toss to combine.
9. Add ½ cup pasta water and toss again.
10. Add the parmesan and toss again – adding a little more pasta water if needed.
11. Serve garnished with crispy garlic and a bit more parmesan cheese if desired.

SERVES: 6