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Zucchini Pasta with Peas and a Kale Pesto

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Cindy Anschutz Barbieri

"Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy."
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46 m servings 205 cals
Original recipe yields 4 servings

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  1. Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
  2. Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
  3. Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
  4. Remove the saucepan from heat and add peas and the kale pesto; toss to combine.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 205 calories; 8.7 g fat; 27 g carbohydrates; 10.3 g protein; 1 mg cholesterol; 3635 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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