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Recipes
Kale and Eggplant Summer Pasta
Recipe

10 INGREDIENTS • 9 STEPS • 50MINS

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!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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!
50MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
2
US / Metric
Kale
2 cups
Kale, chopped
Garlic
2 cloves
Garlic, minced
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Whole Wheat Penne Pasta
2 cups
Whole Wheat Penne Pasta
Lemon
1
Lemon, juiced
Feta Cheese
to taste
Feta Cheese
Olive Oil
as needed
Kosher Salt
to taste
Pine Nuts
to taste
Nutrition Per Serving
VIEW ALL
Calories
466
Fat
3.6 g
Protein
16.2 g
Carbs
92.4 g
Add to plan
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Kale and Eggplant Summer Pasta
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 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 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!
step 9 Garnish with fresh basil or oregano for presentation. Serve and enjoy!
Tags
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American
Shellfish-Free
Vegetarian
Pasta
Salad
Summer
Vegetables
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