I LOVE this pasta. I call it my “chopped pesto” simply because it has all the flavors of pesto, just without taking the time to make a sauce. Quick, delicious, and much lighter than a typical pesto. It’s the best. I always use a gluten-free pasta (like brown rice or quinoa), and if I want an extra boost of protein, I quickly sauté some garbanzo beans along with the vegetables.
Ingredients
1-2 T. olive oil
1 medium yellow onion, chopped
1 zucchini, quartered then sliced
1 garlic clove, chopped
3-4 dino kale leaves, chopped
handful of fresh basil leaves (approximately 8-10 leaves), chopped
brown rice pasta
*optional: 1/3 – 1/2 c. garbanzo beans (canned or soaked & cooked)
Directions
Put approx. 6 cups of water in large saucepan and heat on high until water begins to boil, then add your desired amount of pasta. I make around 1/2 – 1 cup (per person) depending how large I want the meal to be. Cook pasta for 8-10 minutes until it is just tender.
Coat a saucepan with olive oil and place on medium heat. Add yellow onion and sauté 3-4 minutes until beginning to look translucent. Add chopped garlic, basil leaves, and zucchini and sauté for 4-5 minutes. Then add kale leaves (and garbanzo beans if you want extra protein) and continue to cook for 4-5 minutes, until the vegetables appear soft and tender. Remove from heat.
Once your pasta is cooked, drain and combine immediately with sautéd vegetable mix. Season with salt and pepper to taste. Place crumbled sheep/goat feta over the pasta and serve immediately.
