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

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

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.


  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, coarsely chopped
  • 1


  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 occasional