15-Minute Kale and Tomato Pasta

One thing I love about the summer is all of the fresh produce that is in season. Last year I got a lot of Tuscan (aka Lacinto) Kale in my CSA box along with some fresh heirloom tomatoes and this Kale and Tomato Pasta was born. No fresh tomatoes? Just use diced canned tomatoes. They’re just as good and makes the dish a little more saucy than with fresh.

Sometimes I make it with Banza, other times just regular pasta but with added Northern beans to the dish for protein. Do whatever you prefer or completely leave beans out of it if you want.

This dish comes together in about 15 minutes, including time for the water to boil for the pasta so it’s a great quick meal for any time of the year.

Recipe

Ingredients

• 2oz pasta (penne or cavatappi work best)
• 2 tbsp olive oil
• 1 clove of garlic, minced
• .5 cup carrot, sliced into thin coins
• 1.5 cups tomato diced, fresh or canned
• 1.5 cups Tuscan Kale chopped
• Parmesan for serving

Bring water to a boil on the stove for the pasta. Once boiling, add pasta. In a sauce pan, add olive oil and garlic over medium heat and cook for about 30 seconds or until fragrant. Add the carrots. Once the carrots are beginning to soften, add in the tomato. If using fresh tomato, mash some of the tomatoes down so that they can release some of the juices. Lower the temperature to medium low and let cook for 2-3 minutes. Add in the kale and cover the pan to let the kale steam to your desired consistency. Without draining the pasta, scoop out the pasta from the water and add it to the sauce mixture. The starchy water that is left on the pasta will help the tomato juice thicken and stick to the pasta. Serve with parmesan on top.