Looking for a super quick and comforting dinner?
Salad is not the only way to eat all your garden bounty in summer! A quickie pasta with all the freshness is a great way to eat your veggies!
Customize this recipe with whatever you are growing, add in some rogue zucchini or peppers or leave out the chili flakes if spice aint your thang. Use the recipe as a foundation to make your own creation. Cooking is jazz baby.
- 1/2 large bunch kale rough chop
- 2 tomatoes diced small
- 1 eggplant sliced lengthwise and then in small pieces leaving the skin pieces in longer strips and the skinless in small cubes
- 1 15-oz can chickpeas drained
- 4 cloves garlic minced
- 1/2 yellow onion diced
- 1 tsp olive oil
- 1 tbsp smoked paprika
- 1 cups pasta water
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- black pepper to taste
- 1 pound fettuccine
- Put on water to boil on the back burner for pasta to cook simultaneously with the sauce.
- In a large deep skillet, over medium heat, cook the garlic and onions in the oil for 2-3 minutes then add the eggplant, season with salt, crushed red pepper and smoked paprika and cook for about 8 minutes until eggplant is soft and browned
- Add tomatoes and chickpeas, and cook for 2-3 minutes until tomatoes release their juices
- Add 1 cup water, tomato paste and kale and bring to a boil. Turn down to simmer until pasta is ready
- Toss the cooked pasta in the sauce and top with copious black and crushed red peppers