spicy chickpea, lemon & vegetable pasta

I keep a bag of frozen kale in the freezer at all time and the rest of these ingredients are pantry items so some version of this pasta is an easy alternative to take-out on nights I am feeling uninspired. You can swap out most of the ingredients for something similar as noted below.

This is a version I made with ramps for the allium, asaparagus for the veg and bucatini for the pasta

1 small onion cut into thin half moons (or other Allium)

3 cloves garlic, sliced

crushed red pepper

olive oil

4 handfuls chopped kale (or other green veg) (fresh or frozen)

1 can chickpeas, drained and rinsed

1/2 lemon

1/2 lb spaghetti (or other pasta)

lots of parmesan

Put water for pasta on to boil.

Heat enough olive to coat the bottom of a skillet with a sprinkling of red pepper flakes. After a minute or so toss in onions and garlic, cook over medium-low heat until soft and beginning to brown. Add a little more oil if necessary and toss in the chick peas and kale. Let kale wilt. Salt and Pepper to taste. Squeeze half a lemon into the pan. Stir. Drain pasta and add to skillet, toss to combine. Portion out in bowls and cover with lots of parmesan so your bowl looks like the top of a snowy mountain.