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

Name: Whole Wheat Linguine with Zucchini, Kale, Tomatoes, and Parmesan
Yield: Serves 6
Ingredients: 2 medium zucchini, about a pound, halved crosswise and then quartered lengthwise into spears; 1 large sweet onion, cut into thin rings, separated; 4 cloves garlic, coarsely chopped; Salt and pepper, to taste; 3 tablespoons extra-virgin olive oil; 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; Freshly grated Parmesan cheese (optional); 10 fresh basil leaves; 12 ounces whole wheat linguine; 1½ cups reserved cooking liquid from the linguine; 1 tablespoon fresh oregano

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

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

Vegan
Gluten-free
Pasta

Method

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