Pasta Primavera With Kale, Zucchini, And Carrots

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 in a large 3-4 qt pan, heat evoo to medium heat and sauté onions, red pepper and garlic together until soft.
• 3 add crushed tomatoes, then carrots and kale.
• 4 stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
• 5 start on the zucchini. preheat oven to 350 degrees.
• 6 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.
• 7 add fresh herbs to red sauce, and let it cook for another 15 minutes.
• 8 finish primavera sauce with cream and add salt to taste.
• 9 toss pasta with red sauce to coat. top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!