Zucchini Pasta with Artichoke Hearts and Kale
Creamy Vegan Zucchini Pasta combined with artichoke hearts and kale is just the healthy weeknight dinner recipe everyone adores. Super flavorful, allergy friendly and ready in under 30 minutes.
Servings: 4
Calories: 325kcal
Equipment
Ingredients
Zucchini Sauce
- 3 medium zucchini
- 2 tablespoon olive oil
- 6 cloves garlic roughly chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon nutritional yeast
- 1 cup pasta water
Pasta
- 8 oz. penne pasta
- 3 cups kale torn into small pieces
- 1 8.5-oz can artichoke hearts packed in water, cut into ¼s
Instructions
- Cook pasta according to package directions, checking it 2 minutes less than what it says on the box. Before draining, scoop up 1 cup pasta water with a glass pyrex measuring cup and set aside.
- Meanwhile, use a mandolin or a sharp knife to cut zucchini into very thin slices. Peel garlic and roughly chop.
- Heat olive oil in cast iron skillet over medium heat. Add zucchini slices and sprinkle with salt and pepper. Cook, stirring occasionally for about 4 minutes. Zucchini will become soft and tender, some of it will be golden and it will shrink to look like ½ the amount you started with.
- Stir in the garlic and cook, stirring constantly for about 1 minutes as the garlic becomes fragrant, but definitely not browned. Turn off heat.
- Add 1.5 cups of the cooked zucchini/garlic to the cup of an immersion blender. Add ½ cup of the pasta water and the nutritional yeast. Blend. Add another couple tablespoons water and blend again. I usually wind up using about ¾ cup for a smooth pasta sauce. Take it slow and add what you need 1 tablespoon at a time until desired consistency emerges.
- Turn the heat under the skillet back to medium and add the kale and artichoke hearts to the remaining zucchini. Stir as the kale begins to wilt and the artichokes become heated through. Then stir in the pasta and pour on about half the zucchini sauce. Turn off the heat and mix well, adding more sauce a bit at a time, stirring after each addition, until all the sauce is incorporated.
- Serve warm. Tasted for seasoning, add more pepper or if you prefer a bit of heat, sprinkle on some crushed red pepper flakes.
Nutrition
Calories: 325kcal | Carbohydrates: 41g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 610mg | Potassium: 665mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1871IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 2mg