We know it can be a struggle to cook with all these awesome greens and now all the zucchini, so we thought we’d share a new recipe Jonathon devised earlier this season.
- Your choice of pasta, 1 package
- 4 tbsp butter
- 2 tbsp sunflower or olive oil
- 1-2 cups cubed zucchini
- 6 medium garlic cloves
- 4 chopped spring onions
- 1 tbsp (at least) chopped basil
- 1 mixed bunch of greens (kale, chard, spinach, etc.)
- 1 cup grated cheese (parmesan, mild cheddar, etc.)
Cook pasta according to the directions on the package. Heat oil and butter on medium high in a large skillet/pan. Add zucchini and sauté for 3-4 minutes. Add the garlic and spring onions, cook for 1-2 minutes. Add greens and basil, cook until wilted; take care to not over cook the greens. Turn off the heat and cover. Once your pasta is finished, toss the pasta, veggies and cheese together, salt and pepper to taste. Yields 4-6 servings.
This turned out really well! I did take some liberties…added some green beans to the zucchini…also chopped up a little Canadian bacon I had in the fridge, and also added maybe 1/4 cup cream, but basically this recipe rocked!
Glad to hear it, Phyllis! Apparently I need to check the comments more often 😉