Pasta Primavera With Kale, Zucchini, and Carrots

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“This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.”

Ingredients Nutrition


  1. Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
  2. In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
  3. Add crushed tomatoes, then carrots and kale.
  4. Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
  5. Start on the zucchini. Preheat oven to 350 degrees.
  6. Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
  7. Add fresh herbs to red sauce, and let it cook for another 15 minutes.
  8. Finish primavera sauce with cream and add salt to taste.
  9. Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

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