Ingredients:
2 tablespoons olive oil
1 small red onion, diced
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 lb zucchini or other summer squash, diced
1 cup kale leaves roughly chopped (you just want the leaves, remove stems first)
1 cup canned whole tomatoes
3 tablespoons goat cheese
Salt and pepper to taste
2 portions whole wheat penne pasta
Ingredients:
2 tablespoons olive oil
1 small red onion, diced
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 lb zucchini or other summer squash, diced
1 cup kale leaves roughly chopped (you just want the leaves, remove stems first)
1 cup canned whole tomatoes
3 tablespoons goat cheese
Salt and pepper to taste
2 portions whole wheat penne pasta
Directions:
Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil, add pasta and set your timer. Meanwhile add oil and onions to skillet and sauté for 2 minutes, or until onions start to soften. Add zucchini, garlic, chilies and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sautéing; add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.
(Serves 2)
Adapted recipe from www.dailyunadventuresincooking.com
