Kale and Eggplant Summer Pasta

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Eggplant

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

Olive Oil

to taste

Kosher Salt

to taste

Pine Nuts

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!