Whole Wheat Linguine with Zucchini, Kale, Tomatoes, and Parmesan

For many years, students at the Common Ground High School in New Haven grew organic Toscano kale for us. You can use organic Toscano kale in this recipe or substitute any other variety of kale. Either way, it’s delicious and a wonderful source of vitamin A, beta-carotene, calcium, and iron.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, coarsely chopped
  • 1 large sweet onion, cut into thin rings, separated
  • 2 medium zucchini, about a pound, halved crosswise and then quartered lengthwise into spears
  • Salt and pepper, to taste
  • 2 large heirloom or other tomatoes, cut into thin wedges
  • ½ cup white wine
  • 1 bunch Toscano kale or other variety, any tough stems removed and discarded, leaves cut into strips
  • 10 fresh basil leaves
  • 1 tablespoon fresh oregano
  • 12 ounces whole wheat linguine
  • cups reserved cooking liquid from the linguine
  • Freshly grated Parmesan cheese (optional)

Method

  1. Heat the olive oil in a deep pot over medium heat. Add the garlic, onion, zucchini, salt, and pepper. Cover and cook for about 20-25 minutes, stirring occasionally, until the onions and the zucchini are golden brown. Add the tomatoes, wine, kale, basil leaves, and oregano. Raise the heat to medium-high. Cover and continue cooking for about 10 minutes, stirring occasionally, until the tomatoes are broken down.
  2. Meanwhile, cook the linguine according to package directions, reserving 1½ cups of the cooking liquid just before draining. When the tomatoes have broken down, stir in the cooked linguine and the reserved cooking liquid from the pasta. Cook, uncovered, for just 30 seconds or so, using two wooden spoons to toss the ingredients to blend the flavors. Taste for seasonings. Turn into a serving bowl. Serve with freshly grated Parmesan cheese and additional black pepper, if desired.