Pasta with Greens, Mozzarella and Chickpeas

Welcome 2024!  I never make any official dietary resolutions, but I have usually engaged in plenty of overeating and extra dessert since Thanksgiving, so I always feel the need to start fresh in January.  Here is a super easy dish to check that box and that you can adapt to your liking.   You could easily add cooked chicken or adding mushrooms as you sauté the veggies would be tasty as well.   So good luck with your new year resolutions, whether they include any dietary or fitness themes or not, and here's to health and happiness the whole year through.  

Ingredients:
1lb pasta of your choice (bowties, penne, or orecchiette work great)
1 15oz can drained chickpeas
1/4 tsp cumin
1/4 tsp ground coriander
salt and pepper to taste
1/4 cup extra-virgin olive oil
4 garlic cloves, diced
1/2 tsp crushed red pepper flakes
1 cup grape tomatoes, halved
2 cups Swiss chard, kale or other green, stemmed and leaves coarsely chopped
4 oz fresh mozzarella, 1/2 inch cubed
8 basil leaves, torn

Instructions:
Cook the pasta as directed.  Drain and reserve 1/2 cup of the cooking water.

In a medium skillet heat the olive oil on moderately high heat, add the garlic, cumin, coriander and crushed red pepper and cook until fragrant, only about 30 seconds.  Add the tomatoes and cook until they begin to soften.  Add the greens and cook stirring until wilted, about 5 minutes.  Season with salt and pepper.

Add in the pasta, reserved cooking water and the chickpeas.  Stir and cook over medium heat.  Add the basil and mozzarella and stir until the cheese begins to melt and the chickpeas warm up.  

Serve in bowls and enjoy!
​
​