Superfood kale pesto and whole wheat spaghetti get tossed with oven-roasted tomatoes, zucchini, Parmesan, and basil for a delicious vegetarian dinner.
For the Pesto:
- 2 cups chopped packed kale, stems and ribbed removed (about one small bunch)
- 1 cup packed basil
- 1 teaspoon sea salt
- 1/4 cup toasted walnuts, chopped
- 2 cloves garlic, chopped
- 1/2 cup grated Parmesan cheese
- 1 large lemon, juiced and zested
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta water
For the Pasta:
- 10 ounces whole wheat spaghetti (or pasta of choice)
- 2 small zucchini, julienned
- 1 large shallot, diced
- 10 ounces grape tomatoes, sliced in half
- 2 tablespoons olive oil
- Sea salt and pepper, to taste
- Pinch of red chili pepper flakes
- Grated Parmesan and basil, for serving
- Make the pesto. Combine the kale, basil, walnuts, sea salt, garlic, and cheese in a food processor and pulse until finely chopped. Add in the lemon juice and zest and slowly pour in the olive oil with the processor running. Mix until combined. Set aside.
- Preheat oven to 400 degrees. Toss halved grape tomatoes with 1 tablespoon of olive oil and sea salt and pepper on a foil or parchment-lined baking sheet. Bake about 25-30 minutes, until blistered.
- Cook the spaghetti according to package directions until al dente, reserving 1/2 cup of pasta water. In the meantime, heat 1 tablespoon of olive oil in a skillet. Saute shallot until softened and fragrant. Add zucchini and cook until just softened, seasoning to taste with salt, pepper, and a pinch of red chili pepper flakes.
- Combine pasta with desired amount of pesto; about 3/4 of the recipe should do. If you need to thin the pesto a little to evenly coat the pasta, add pasta water to the mixture one tablespoon at a time. Gently toss pasta with the tomatoes and zucchini mixture.
- Garnish with fresh basil and Parmesan cheese. Serve immediately.
Store any leftover pesto in a small glass container with a thin layer of olive oil drizzled on top. This will keep in the fridge for up to a week.