Chickpea Cavatappi with Tomatoes and Kale

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Not all gluten-free pastas are created equally. We love chickpea pasta because it has a healthy dose of protein, retains a firm texture, and tastes great in this 30-minute recipe.



  1. Preheat the oven to 425˚ F. Put the tomatoes in a large ovenproof skillet. Drizzle with the olive oil and sprinkle with the Italian seasoning and 1/2 teaspoon each salt and pepper; toss well to coat. Roast in the oven until the tomatoes are tender and have released all their juices, about 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain, reserving the pot.
  3. Carefully transfer the skillet with the tomatoes to the stovetop over medium heat. Stir in the garlic and cook 1 minute. Stir in the kale and cook until just wilted, 1 to 2 minutes.
  4. Return the pasta to the pot along with the roasted tomatoes, kale, cheese and 1/4 cup of the reserved cooking water; toss to coat. Add the remaining 1/4 cup cooking water, 1 tablespoon at a time, as needed; season with salt and pepper. Divide among bowls and top with more cheese and red pepper flakes.