Pasta Primavera With Kale, Zucchini, And Carrots

Name: Pasta Primavera With Kale, Zucchini, And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 saute 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!

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup shredded carrot, 1 cup finely chopped kale, 2 -3 garlic cloves, minced, 1/2 cup chopped onion, and more.

Yes, Pasta Primavera With Kale, Zucchini, And Carrots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!