Mozzarella, Zucchini & kale pasta
The more connected I get to our food the more I find it important to use every part of the vegetable (within reason of course). This recipe uses the kale stems sautéed with the onion. So simple but adds an extra flavour and minimises food waste. :)
1-2 balls fresh mozzarella
1 bunch kale
½ onion (red or brown)
2 TBSP chipotle sauce (or canned tomatoes)
Bring a large pot of water to boil for the pasta. Cook pasta according to packet instructions.
Prepare the kale by stripping the leaves from the stems. Roughly chop the leaves and set aside. Finely chop the stems and the onion. Slice the zucchini into fine strips. In a large saucepan add a dollop of oil and the kale stems and onion. Season with salt and pepper and sauté until soft. Add the zucchini strips and allow to cook until golden. Add the kale and stir until soft and bright green.
Drain the pasta, then tip it into the saute pan with the veggies. Give it a good stir and add the chipotle sauce.
Cut the mozzarella into rounds and place onto the warm pasta. Sprinkle with basil and salt & pepper to taste.