Pasta Primavera With Kale, Zucchini, and Carrots

Name: Pasta Primavera With Kale, Zucchini, and Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Cuisine: italian
Ingredients: 1/2 cup shredded carrot; 1 cup finely chopped kale; 2 -3 garlic cloves, minced; 1/2 cup chopped onion; 4 cups crushed tomatoes; 2 tablespoons extra virgin olive oil; 1/2-1 teaspoon crushed red pepper flakes, to taste; 1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano); 1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces); 1 cup breadcrumbs, mixed with; 1/4 cup grated parmesan cheese; 1/4 cup cream; 1/2 cup grated parmesan cheese; salt; 1 (16 ounce) package linguine, of choice (I use a quinoa blend)

⏱ 60 mins 🍽 4-6 serving(s) 🌶 italian 🏷 Vegan

This vibrant pasta primavera offers a hearty yet healthy meal. A robust tomato sauce is simmered with kale, carrots, and aromatic garlic and onion, then finished with fresh herbs. It's tossed with linguine and served with baked zucchini slices coated in a parmesan breadcrumb mix. The recipe is naturally vegan and full of fresh, organic flavours, perfect for a satisfying dinner.

Ingredients

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2-1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Method

Cook the pasta according to the directions on its package, then drain it and allow it to cool. You may toss it with a little olive oil to prevent sticking.
Warm the olive oil in a large pan, then cook the onion, red pepper flakes, and garlic until they have softened.
Pour in the crushed tomatoes, then add the carrot and kale.
Give everything a stir and bring it to a gentle boil. Reduce the heat and let it simmer for about 30 minutes.
Prepare the zucchini. First, heat your oven to 350 degrees.
Cover each piece of zucchini with the breadcrumb mixture and arrange them on a greased ovenproof dish. Bake for 10 to 15 minutes.
Stir the fresh herbs into the simmering tomato sauce and continue cooking for a further 15 minutes.
To complete the sauce, stir in the cream and season with salt as needed.
Combine the cooked pasta with the prepared sauce. Serve each portion with two baked zucchini slices and a sprinkle of grated parmesan cheese.

Nutrition (per serving)

Sodium519700 mg

Recipe details

CategoryVegan

Cuisineitalian

Authoryogi.chanh