Time: 20 minutes
Ingredients not provided: Salt, Pepper
Equipment required: Medium-sized pot, knife, and cutting board
Ingredients:
Directions:
Step 1: Preheat
Put a medium-sized pot over medium heat.
(Optional: If adding turkey meatballs cook now, using the directions on the label provided).
Step 2:
Add the sofrito and crushed tomato to the pot and cook for 2-3, season with salt and pepper.
Step 3:
Add 1-3/4 cups of water, raise the heat to high and bring to a boil. Add a pinch of salt.
Step 4:
Add the pasta, reduce the heat to medium and cook for 5 minutes, stirring occasionally. Continue on to the next step.
(Optional: If adding chicken add the chicken into the pot at the same time as the pasta).
Step 5:
While the pasta cooks, roughly chop the kale and set aside for later use.
Step 6:
After the pasta cooks for 5 minutes, drain the water from the chickpeas and add to the pot. Continue cooking the pasta and chickpeas together for 2-3 minutes or until the pasta is al dente (cooked but still has a slight "bite" to it). If the water is totally evaporated but the pasta not yet cooked, you can always add more water, a little at a time.
(Optional: If adding shrimp add the shrimp into the pot at the same time as the chickpeas)
Step 7:
Once the pasta is cooked, turn off the heat and stir in the chopped kale. Serve in a bowl and sprinkle with parmesan.
Step 8: Prepare the lettuce
Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.