When I say garden pasta, you can bet this is all garden goodness. This is pretty much everything you would get at a farmer’s market. This has zucchini, kale, tomatoes, bell peppers, and onions and of course, pasta, olive oil, parmesan cheese, a little vinegar and seasoning.
I love simple meals. I love the colors. I love that I can actually taste each ingredient in this pasta. Some people may not like that, but I want to know what’s in my food and sometimes tasting each element makes me happy.
I have a method to this pasta, because I don’t like soggy tomatoes. I like to add those in last, just to warm them up. Everything else is softened up, the zucchini, peppers, and kale and it’s a personal preference on whether or not you want raw onions or not. I actually love them crisp and raw, but you might want them cooked.
If you have 25 minutes, you can make this. The longest part is cooking the pasta. In that time, you can get all the veggies cut and into the pan to saute – it’s a cinch. Summertime cooking is the best!
- 8 ounces rotini pasta
- 1/4 cup extra virgin olive oil + extra drizzle
- 4 cups chopped kale
- 1 small zucchini, cut into bite sized pieces
- 1 small red bell pepper
- 1 clove finely minced or grated garlic
- 2 teaspoons no salt Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 1 large heirloom tomato, chopped
- 1/4 cup sliced red onion
- 1/4 cup grated or shaved parmesan cheese
- Cook pasta according to pasta directions
- In a large skillet, add 1/4 cup olive oil, kale, zucchini, and bell pepper
- Saute for 5 minutes and stir
- Add garlic, seasoning, salt, black pepper, and vinegar
- Stir in pasta
- Turn off heat, add tomatoes, red onion, and parmesan cheese – stir
- Drizzle extra olive oil on top