Pasta Primavera With Kale, Zucchini, and Carrots

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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