Good Eats: Kale Aglio e Olio

 Aglio e olio (pasta  with garlic and olive oil) is one of my favorite dishes. Due to my  gluten sensitivity I don't eat it as often as I would like to. I recently found Banza, a GF pasta made from chickpeas, which inspired me to make this dish and throw a little kale for extra Vitamin K. Enjoy! 


  • One box of Banza spaghetti. 
  • One bunch of black kale, stemmed and sliced into thin ribbons
  • 1/2 a cup olive oil
  • 6 garlic cloves, thinly sliced
  • zest of 1/2 lemon
  • Sea salt & pepper
  • Chili flakes and parmesan cheese (optional). 


  • Bring a large pot of water to a boil. Add the spaghetti and cook for 8 min or a little less so the pasta will stay al dente. Drain the water and let it sit for a few minutes. 
  • In a large pan, heat the olive oil over medium-high heat. Add the garlic and cook until it sizzles. Add the kale and cook for another minute, then add the lemon zest. Add the spaghetti and toss everything together. 
  • Plate and finish with flaky salt, chili flakes, and parmesan cheese, if desired. 
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