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Magic Garlic Summer Pasta
By Esther Reynolds
Peak-season veggies shine in this simple, summery pasta that's seasoned to perfection with our Magic Garlic Dust.
Magic Garlic Summer Pasta
Katie McDonald
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2 to 4
Prep Time
15 minutes
Cook Time
20 minutes
While there are tons of ways to put all that beautiful summer produce to use, we find ourselves gravitating again and again to light, simply seasoned pastas like this one. Here, zucchini and eggplant mingle with juicy tomatoes, sweet peppers, and kale before being tossed with spaghetti and two of our favorite seasonings: Magic Garlic Dust and Wild Green Goddess.
Swap in other veggies depending on what you've got in the fridge or garden but don't skip the lemon juice at the end: it lends just the right amount of brightness, keeping this firmly in summer territory.
Ingredients
-
8 oz. spaghetti (we used Jovial brand GF rice pasta)
- 3 Tbsp. extra-virgin olive oil
- 1 cup each chopped zucchini, eggplant, sweet peppers
-
1 Tbsp. Magic Garlic Dust
- 1 Tbsp. Wild Green Goddess Seasoning
- 2 cups fresh tomatoes, cut into 1” chunks
- 2 cups kale leaves, chopped
- ¼ cup dry white wine
- 2 Tbsp. lemon juice
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, then drain and set aside.
- Meanwhile, heat oil in a large skillet over medium. Add zucchini, eggplant, and peppers and season with Magic Garlic Dust and Wild Green Goddess Seasoning. Cook, stirring frequently, until vegetables are just softened, 5 to 10 minutes.
- Add wine and continue to cook, scraping up any browned bits on bottom of pan, until wine is mostly evaporated. Add tomatoes and kale and continue to cook until veggies are tender, about 5 more minutes.
- Add pasta and toss well, then pour lemon juice over top and toss until well combined.
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