A late summer harvest in a plateful of pasta with lots of grated Parmesan cheese. Vinegar and fresh basil keep end-of-season produce tasting fresh and bright. One taste and you’ll be making this a lot earlier next year.
- 3 tbs olive oil
- 1 large onion, diced
- 1 large clove garlic, minced
- 2 bay leaves
- 1 large zucchini quartered and thinly sliced
- 1/2 pound Lacinato kale, cut in thin strips
- 3 large tomatoes, diced
- 1 small eggplant cut in 1/2” dice
- 1/2 pound pasta, like macaroni
- 1 tbs red wine vinegar
- 1 tbs olive oil – the good stuff!
- 1/4 cup chopped Footprints Edibles Genovese basil
- 2 tbs Footprints Edibles Gigantic chives
- Freshly-grated Parmesan cheese
Warm 2 tbs olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bay leaves. Cook 1 minute longer until fragrant.
Add zucchini and cook additional 5 minutes. Add kale, tomatoes and eggplant. Cook until softened, about 5 minutes longer.
Meanwhile, cook pasta in salted water until nearly al dente, a little ﬁrm in the middle. Drain reserving 1 cup cooking water.
Add pasta and reserved water to vegetables. Toss and cook until water has evaporated.
Stir through oil, vinegar and Footprints Edibles basil and chives.
Season to taste with salt, pepper, Parmesan and additional oil and vinegar.
Lacinato kale has long narrow leaves with unruffled edges. It is mild tasting and less bitter than most other kale, and my favorite for this recipe. I substitute freely when it’s not available.