Pasta Primavera With Kale, Zucchini, and Carrots
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 118.29 ml shredded carrot
- 236.59 ml finely chopped kale
- 2-3 garlic cloves, minced
- 118.29 ml chopped onion
- 946.36 ml crushed tomatoes
- 29.58 ml extra virgin olive oil
- 2.46-4.92 ml crushed red pepper flakes, to taste
- 2.46 ml finely chopped fresh herb (such as parsley, basil, and oregano)
- 1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
- 236.59 ml breadcrumbs, mixed with
- 59.14 ml grated parmesan cheese
- 59.14 ml cream
- 118.29 ml grated parmesan cheese
- salt
- 453.59 g package linguine, of choice (I use a quinoa blend)
directions
- Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
- In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
- Add crushed tomatoes, then carrots and kale.
- Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
- Start on the zucchini. Preheat oven to 350 degrees.
- Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
- Add fresh herbs to red sauce, and let it cook for another 15 minutes.
- Finish primavera sauce with cream and add salt to taste.
- Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!
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RECIPE SUBMITTED BY
yogi.chanh
212