This recipe for Zucchini Tomato Kale Pasta from Nutmeg Nanny is super quick and easy to whip together. Yes, pasta is carb heavy, but this pasta dish is light and packed with veggies. And it’s not laden with a heavy, creamy sauce. Instead, it’s seasoned with fresh basil, garlic, a drizzle of olive oil, and a sprinkle of Parmesan cheese.
Zucchini (or if you’re making this in the winter months, you can substitute spaghetti squash), kale, and tomatoes offer a robust and earthy flavor. You can also add a fresh squeeze of lemon to this for a little extra tang.
If you’re looking for shortcuts to make weeknight dinners easier, precook pasta noodles on Sunday nights and pop it in the fridge. It should keep for five days. Then, just pull it out and toss with various sauces, meats, and veggies a few different nights of the week. That makes a recipe like this one even faster to whip up on busy nights. And it doesn’t have to be spaghetti noodles—bowtie, macaroni, shells, ziti, or penne are good options.
Did we mention this recipe is kid-friendly? All kids love pasta. Serve this up for the kiddos and watch them gobble up their kale, squash, and tomatoes!
Head over to Nutmeg Nanny for this Zucchini Tomato Kale Pasta recipe.