Pasta w/ kale + late summer roast

by AdamB

I love red kale — a little sweeter than green kale, and a little less chewy than dinosaur kale.  This works great with any kind of strong greens — kale, broccoli rabe, chard or mustard greens.   If you roast the vegetables in advance, it is a very quick dinner. When I was a kid, I could probably eat half a box of pasta.   But now I appreciate this dish, which is very toothsome and hearty despite  a small amount of pasta.    You can’t see it under all the vegetables, but I promise it’s there.

Serves 2


2 cups dry short tube pasta (I like any whole-wheat type made in Italy, or Lidia’s brand)

.5 can tomato paste

4 cloves garlic, peeled and diced

1 small bunch red kale

2-3 cups mixed vegetables for roasting (baby eggplant, peeled carrots, zucchini, yellow squash), in thick coins

olive oil

canola spray

salt + pepper

hot pepper flakes


parmesan or pecorino


Preheat oven to 350.  Set pot of salted water to boil.

Lay roasting vegetables on baking sheet lined with foil.  Spray with canola, sprinkle w/ salt, pepper and oregano.  Roast for about 45 minutes — you want vegetables to be nicely browned but still a little juicy (eggplant will be soft and creamy).  Remove veggies from oven and set aside, but leave oven on.

Heat saute pan on low flame.  Stir together 1T olive oil with tomato paste in pan, until warm.  Add garlic and hot pepper.  Stir over flame for about 2-3 minutes, keeping flame low so garlic does not burn.  Stir in soup ladle of salted hot water, bring to boil and  let simmer.

Cook kale in pasta pot for 3 minutes.  Remove from water and stir into sauce. You may add another ladleful of water to thin sauce.  Now add salt and pepper to sauce to taste.

Return veggies to oven.  Cook pasta for about 6 minutes, until quite al dente. Add pasta to sauce, stir to coat and let cook another few minutes.

Serve pasta in soup bowls.  Top with roasted vegetables, a dash of olive oil and freshly grated parmesan or pecorino.