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SideChef
Recipes
American
Kale and Eggplant Summer Pasta

10 INGREDIENTS • 9 STEPS • 50MINS

Kale and Eggplant Summer Pasta

Recipe
4.9
8 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
Eggplant
1
Eggplant
Kale
2 cups
Kale, chopped
Garlic
2 cloves
Garlic, minced
Crushed Red Pepper Flakes
as needed
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
Olive Oil
Kosher Salt
to taste
Kosher Salt
Pine Nuts
to taste
Pine Nuts
Nutrition Per Serving
VIEW ALL
Calories
466
Fat
3.6 g
Protein
16.2 g
Carbs
92.4 g
Add to plan
logo
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 (as needed) 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
Lunch
Healthy
Shellfish-Free
Dinner
Greek
Vegetarian
Pasta
Summer
Vegetables
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