Linguine with Summer Vegetables
Ingredients
The vegetables
-
2
ears
corn
-
3
cups
shredded fresh kale
-
2
leeks
sliced (white part only)
-
1
medium
zucchini
-
12
ounces
cherry tomatoes
-
2
sprigs
rosemary
-
1
tablespoon
chopped garlic
The liquids
-
½
cup
white cooking wine
-
to taste
olive oil or veggie broth
The seasonings
-
to taste
Himalayan pink salt
-
to taste
ground black pepper
The pasta
-
1
package
gluten free linguine or other pasta
Instructions
- Wash all vegetables.
- Preheat the oven to 350°F (180°C).
- Roast the ears of corn for 10-15 minutes with olive oil or veggie broth and salt on a baking sheet.
- Slice the kernels off the corn once done.
- Shred the kale and slice the leeks, zucchini, and cherry tomatoes.
- Sauté garlic and leeks in a pan over medium heat for 3-4 minutes until softened.
- Add kale and zucchini, cooking until zucchini is barely soft.
- Mix in corn, olive oil (or veggie broth), salt, pepper, and white wine (or veggie broth) and toss.
- Add rosemary to the mixture, top with tomatoes, and let sit over low heat to infuse flavors.
- Remove from heat as soon as tomatoes begin to soften and set aside.
- Cook pasta according to package directions, then drain and rinse with warm water.
- Combine the pasta with the vegetable mixture and toss well, adding more olive oil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
532
Total fat
4g
Total carbohydrates
107g
Total protein
16g
Sodium
112mg
Cholesterol
0mg
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