Pasta with pesto kale, zucchini and spinach

La Mozzarella in Carrozza - Pasta with pesto kale, zucchini and spinach

Yields: 4 | Cooking Time: 15Min | Difficulty Level: Easy


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!


- 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.

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Ingredients
    ~ 280g Pasta
    ~ 2 tablespoons of Pesto kale
    ~ 4 small Zucchini
    ~ 120g fresh Spinach
    ~ 5 tablespoons Breadcrumbs
    ~ Extra Virgin Olive Oil
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