Spring has arrived already — where did winter go? The snow is melting, but I’m still craving cozy, home-cooked meals like this kale and zucchini baked ziti. Zucchini is sautéed with onions and garlic until tender, then combined with chickpea penne and tomato-basil sauce. The whole dish is finished in the oven with a blanket of melted mozzarella for a warm, satisfying meal.
I discovered the chickpea pasta in a recent Degustabox delivery. Degustabox is a monthly surprise subscription food box that delivers 10–15 full-sized products to your door. I love getting to try items I wouldn’t normally see at the grocery store — this chickpea pasta quickly became a favorite.
Are you sad to see winter leave, or are you enjoying lighter spring weather while still savoring soups, hot cocoa, and comforting pasta dishes?
- 8 oz chickpea pasta (such as Tolerant)
- 1 tbsp olive oil
- 1/2 small yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 small zucchini, chopped
- 8 oz frozen kale, thawed
- 1 cup tomato-basil pasta sauce
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion, garlic, and zucchini and cook about 7 minutes, stirring occasionally, until the vegetables are tender.
- Cook the chickpea pasta according to package directions. Drain well.
- Combine the cooked pasta, sautéed zucchini mixture, thawed kale, tomato-basil sauce, and crushed red pepper flakes in an ovenproof baking dish. Stir until everything is evenly coated.
- Sprinkle the shredded mozzarella over the top and bake about 20 minutes, until the cheese is melted and starting to brown. Let rest a few minutes before serving.
Enjoy this simple, hearty baked ziti any night you want a comforting meal that still feels fresh for spring.