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RECIPE
10 INGREDIENTS 9 STEPS 50min

Kale and Eggplant Summer Pasta

5.0
7 Ratings
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!
Kale and Eggplant Summer Pasta Recipe | SideChef
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!
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
50min
Total Time
40min
Active Time
$1.00
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 cups
Kale , chopped
2 cloves
Garlic , minced
1/4 tsp
Crushed Red Pepper Flakes
2 cups
Whole Wheat Penne Pasta
1
Lemon , juiced
to taste
Feta Cheese
as needed
to taste
to taste
Pine Nuts
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
470
FAT
3.7 g
PROTEIN
16.3 g
CARBS
93.4 g

Cooking Instructions

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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!

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Nutrition Per Serving
Calories
470
% Daily Value*
Fat
3.7 g
5%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
93.4 g
34%
Fiber
14.5 g
52%
Sugars
7.9 g
--
Protein
16.3 g
33%
Sodium
16.0 mg
1%
Vitamin D
--
--
Calcium
127.1 mg
10%
Iron
4.5 mg
25%
Potassium
319.1 mg
7%
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