Zucchini & Kale Pasta

• 4 Servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Adapted from Here in the Midst

Simple, fresh and flavorful this pasta marries two of the farms most abundant summer time crops - Zucchini & Kale.

Ingredients

• 1 zucchini, thinly sliced into ribbons using a mandolin or vegetable peeler

• 2 cups kale, chopped with stems removed

• 1/2 cup olive oil

• 1 shallot or onion, diced small

• 2 tbsp capers, plus extra liquid

• Zest and juice from one lemon

• 1 clove garlic, minced

• 1 tsp chili flakes

• Lots of fresh cracked pepper

• Salt to taste

• 1 box linguini (400g)

• Optional - make it a complete meal by adding grilled or broiled tempeh, chicken or fish. Or top with your faviote parmesan cheese.

Instructions

• Cook pasta according to directions. Reserve cooking water to bind the sauce. 

• In a large pan, over medium heat, add oil and sauté shallots/onion for 1-2 minutes until soft. Add capers, lemon juice, lemon zest and garlic. Sauté for another 1 minute. Cook down kale and zucchini ribbons until tender (~5 minutes) with a lid on the pan. If your cooking liquid has reduced significantly, add ½ cup of pasta water as you cook the vegetables. 

• Add the cooked pasta to the pan, season with salt, pepper and chili flakes and combine until the pasta is evenly coated. Add addition pasta water, if needed. You should have enough sauce to coat the pasta, not drown it.