Ingredients
Method
- Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment paper. Bring a large pot of salted water to boil for pasta.
- Prep all vegetables: Halve and seed 10 mini sweet peppers. Slice 3 oz mushrooms. Cut 1 red onion into wedges. Remove stems from 1 bunch kale and chop into bite-sized pieces (about 4 cups). Dice 1 heirloom tomato. Halve 1 cup cherry tomatoes. Mince 4 cloves garlic. Zest and juice 1 lemon. Chop ¼ cup fresh parsley. Set aside.
- Roast the vegetables: On the prepared baking sheet, toss halved mini sweet peppers, sliced mushrooms, and red onion wedges with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer. Roast for 15-18 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- Cook the pasta: Add 12 oz pasta to boiling salted water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Cook kielbasa (if using): While pasta cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook 4-5 minutes, stirring occasionally, until browned and crispy on the edges. Remove to a plate and set aside.
- Sauté the kale: In the same large skillet (or a new one if you cooked kielbasa), heat 2 tablespoons olive oil over medium heat. Add 4 cloves minced garlic and cook 1 minute until fragrant. Add 4 cups chopped kale and cook 3-4 minutes, stirring, until wilted.
- Add tomatoes and chickpeas: Add diced heirloom tomato and halved cherry tomatoes to the skillet. Cook 2-3 minutes until tomatoes start to soften. Add 1 can drained chickpeas and the roasted vegetables from the oven. Toss to combine and warm through.
- Combine with pasta: Add drained pasta to the vegetable mixture. Add lemon zest, juice of 1 lemon, and ¼ cup fresh parsley. Toss everything together, adding reserved pasta water a little at a time until you reach desired consistency (the starchy water helps create a sauce that clings to the pasta).
- Serve: Season with salt and black pepper to taste. Divide among 4 bowls and top with grated Parmesan cheese. For those eating kielbasa, top bowls with crispy kielbasa slices.
Notes
CHEF'S TIPS:
ROASTED VEGETABLES:
- High heat roasting caramelizes the natural sugars in the vegetables
- The peppers get sweet and tender, mushrooms become meaty and umami-rich
- Don't skip the halfway stir for even browning PASTA WATER:
- The starchy water is essential for creating a silky sauce
- Add it gradually—you might not need all of it
- It helps the sauce cling to the pasta KALE PREP:
- Remove tough stems before chopping
- Sautéing wilts it down and makes it tender
- Garlic first creates an aromatic base CHICKPEAS:
- They add protein and heartiness for vegetarians
- Warm them through but don't overcook—they should hold their shape KIELBASA TIPS:
- Getting it crispy on the edges adds great texture and flavor
- The rendered fat adds richness (wipe out excess if desired) MAKE IT VEGAN:
- Skip the Parmesan or use nutritional yeast SUBSTITUTIONS:
- No heirloom tomato? Use all cherry tomatoes
- No kale? Use spinach or arugula
- Different sausage? Any pre-cooked sausage works
- High heat roasting caramelizes the natural sugars in the vegetables
- The peppers get sweet and tender, mushrooms become meaty and umami-rich
- Don't skip the halfway stir for even browning PASTA WATER:
- The starchy water is essential for creating a silky sauce
- Add it gradually—you might not need all of it
- It helps the sauce cling to the pasta KALE PREP:
- Remove tough stems before chopping
- Sautéing wilts it down and makes it tender
- Garlic first creates an aromatic base CHICKPEAS:
- They add protein and heartiness for vegetarians
- Warm them through but don't overcook—they should hold their shape KIELBASA TIPS:
- Getting it crispy on the edges adds great texture and flavor
- The rendered fat adds richness (wipe out excess if desired) MAKE IT VEGAN:
- Skip the Parmesan or use nutritional yeast SUBSTITUTIONS:
- No heirloom tomato? Use all cherry tomatoes
- No kale? Use spinach or arugula
- Different sausage? Any pre-cooked sausage works