This dish is a perfect way to use fresh kale, zucchini and tomatoes. Mixing kale with the basil in the pesto
doesn’t alter that traditional pesto flavor, but it does add an additional burst of nutrients.
PREP INSTRUCTIONS:
Yield: 10 (1-1/2 cup) servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
RECIPE INGREDIENTS:
Pesto:
4 cups kale, packed
2 cups fresh basil, packed
1/3 cup olive oil
1 tablespoon garlic, minced
1/4 cup vegan parmesan cheese, grated
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Additional Ingredients:
4 large Roma tomatoes, quartered
1/2 teaspoon kosher salt, divided
1/4 teaspoon red crushed pepper, divided
1/4 teaspoon chili flakes, divided
1 lb. whole wheat penne pasta
1 lb. zucchini squash, spiralized
1 cup yellow onion, diced
1/4 cup fresh garlic, minced
2 tablespoons olive oil
INSTRUCTIONS:
1. Prepare the kale pesto by placing all ingredients in a food processor and blending to a paste; set aside.
2. Season tomatoes with some of the salt, pepper and chili flakes. Add some olive oil. Place on a baking
sheet and roast at 350°F for 15–25 minutes.
3. Cook pasta following the package instructions. While pasta is cooking, spiralize the zucchini or cut it
into julienne; set aside.
4. In a large pan, sauté the onions and garlic with the olive oil. Add the zucchini and season with the
remaining spices. Fold in the cooked pasta and roasted tomatoes. Add liquid if the mixture is getting dry.
Fold in the pesto and enjoy.
NUTRITIONAL DATA:
calories 252.11, fat 9.67g, sat fat 1.45g, cholesterol 0mg, sodium 122.10mg, carbohydrates 34.62g, fiber 7.61g, sugar 4.81g, protein 8.63g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
