Happy Monday everyone! Hope you enjoyed your weekend. This recipe below is booming with Doorganics products. We are using Green Wagon’s kale, summer squash, Ingra’s cherry tomatoes and hopefully some of last week’s fresh basil. If you don’t have green onion, you can substitute and use the onions you received in last week’s bin.
I would also like to suggest to try The Local Epicurean for your pasta. They are located right on Division just south of Fulton. They make handmade, fresh pasta daily. You don’t want to miss out on this delicious, authentic flavor. It will take your dish from good to outstanding. http://thelocalepicurean.com/
Pasta with Summer Squash & Kale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch green onions, including half of the greens, thinly sliced
- 1 cup thinly sliced kale
- 2 1/2 teaspoons grated lemon zest
- 1 tablespoon finely chopped thyme
- Salt & pepper to taste
- 1 pound summer squash, sliced into 1/4-inch half moons
- 1 pound pasta (linguine, rigatoni, fusilli)
- 1 tablespoon chopped basil
- 1/2 cup halved cherry tomatos
- Freshly grated parmesan cheese
While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the green onions, kale, lemon zest, thyme, and few pinches salt and cook slowly, stirring occasionally.
When the water boils, salt it, add the summer squash, and cook until partially tender, 3 to 4 minutes. Scoop it out, add it to the kale and green onions, and continue cooking. Cook the pasta, drain it, and then add it to the pan. Raise the heat and stir in the remaining oil, basil, tomatoes, fresh pepper to taste, and a few tablespoons cheese. Divide among pasta plates and grate a little cheese over each portion.
Have a great week!