Tuscan Primavera Pasta

If you don't want to feel guilty for your pasta addiction, the trick is to mask your carb heavy meal with plenty of healthy vegetables.
With kale and chickpeas in the mix, you are getting a hefty does of protein, not to mention necessary vitamins and minerals from those two star ingredients along with the other vegetables in the dish. It also helps that all the vegetables make this pasta dish a flavorful meal and that as far as pasta dishes go, this one is super simple and quick.

Ingredients:

• 4 cups farfalle pasta
• 2/3 cup frozen peas
• 1/2 cup garbanzo beans, prepared, drained and rinsed
• 4 cups chopped kale
• 1/4 cup diced yellow onion
• 2 cloves garlic
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/4 cup parmesan cheese, grated
• 2 tablespoons crumbled feta
• 2 tablespoons olive oil
• salt and pepper to taste

1. Prepare pasta according to package directions. In remaining five minutes of cooking time, add the frozen peas to the pasta. Remove from heat, drain, and set aside.
2. Meanwhile, heat olive oil in large skillet over medium heat. Add onions and bell pepper and cook for 3 minutes. Add garlic, cook for 2 minutes. Add garbanzo beans to skillet, heat for 1 minutes, then add kale. Cook for 2 more minutes until kale is wilted, then remove from heat.
3. Add vegetables to drained pasta and peas. Stir until well combined. Add salt and pepper to taste
4. Stir in parmesan, feta, and tomato. Serve warm and enjoy.