Kale and Eggplant Summer Pasta
This summer pasta has spicy wilted kale and garlic, salty roasted eggplant, feta crumble, a splash of lemon, and al dente whole wheat penne. If you have any, toss in some toasted pine nuts!
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Remove both ends of the Eggplant (1) then cut in half. Generously sprinkle with Kosher Salt (to taste) and allow to sit for 20-30 minutes until it starts to sweat.
step 3
In the meantime, boil a pot of salted water and cook the Whole Wheat Penne Pasta (2 cups). I find 8-9 minutes is perfect texture. Reserve about a cup of pasta water and drain the rest. Set aside.
step 4
Rinse and pat the eggplant dry. Cut into cubes and give a good sprinkle of Olive Oil (as needed) and slide in the oven for 20 minutes, flipping around halfway through. They'll be tender and smell yum.
step 5
Keep the oven on and toast the Pine Nuts (to taste).
step 6
While those are roasting, heat a medium pan over medium heat with a small amount of olive oil-just enough to get the garlic cookin'. Add the Garlic (2 cloves) and Crushed Red Pepper Flakes (1/4 tsp) and cook for a minute until fragrant.
step 7
Add the Kale (2 cups) a bundle at a time and coat in the oil. To speed up the wilting process, add in a splash of that pasta water and cover with a lid. Do so until all the kale has been cooked down. Should take about 5 mins.
step 8
Once everything's finished, toss the kale/garlic, eggplant, and noodles in a large bowl. Sprinkle with Feta Cheese (to taste) and toasted pine nuts and squeeze over some fresh Lemon (1).
step 9
Garnish with fresh basil or oregano for presentation. Serve and enjoy!
