Pasta with pesto kale, zucchini and spinach
A vegetable first course, creamy and tasty thanks to the pesto kale.
Yields: 4 
Cooking Time: 15Min 
Diff: Easy
- 2 tablespoons of Pesto kale
- 4 small Zucchini
- 120g fresh Spinach
- 5 tablespoons Breadcrumbs
- Extra Virgin Olive Oil
Info
Yields: 4 Cooking Time: 15Min Diff: Easy
Ingredients
- 280g Pasta- 2 tablespoons of Pesto kale
- 4 small Zucchini
- 120g fresh Spinach
- 5 tablespoons Breadcrumbs
- Extra Virgin Olive Oil
Introduction
This is a last-minute recipe, made with the very last ingredients that was laying in my fridge. Anyway, I love the final result! Above all: my husband and children has liked it as well: such a rare thing when vegetables are involved!
Directions
- In a large pan, fry the garlic glove in the extra virgin olive oil, then remove it and add the diced zucchini and the spinach. Cook for about 10 minutes.
- Meanwhile, cook pasta in a large saucepan of boiling salted water. Drain and pour into the vegetables pan.
- Add the pesto kale and some pasta cooking water.
- Stir all the ingredients and let thickening until everything is combined.
- Serve with some toasted breadcrumbs on top.
