Zucchini Noodles With Kale Onion Goat Cheese Recipes

FIVE INGREDIENT ZUCCHINI GOAT CHEESE PASTA

Steps:

• Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lowering the heat if it does). Until most of the liquid that the zucchini leaches out has been evaporated and the zucchini takes on a jammy consistency. Set aside.
• Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan with zucchini butter and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.
• Serve immediately.

ZUCCHINI "NOODLES" WITH KALE, ONION & GOAT CHEESE

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion to skillet and saute for 2-3 minutes or until it starts softening and becoming translucent. Add garlic and stir, cooking for another minute or so.
• Add kale, tomatoes and salt. Cook until the kale has wilted down and the tomatoes shrivel a bit.
• Add spiralized zucchini to the pan and cook until the zucchini begins to release some of its liquid and soften.
• Remove the skillet from the burner and add the goat cheese, tossing to coat all of the zucchini noodles. It should melt down and create a light "sauce."
• Sprinkle pine nuts over top and sprinkle with extra goat cheese if desired. Serve immediately.*

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

Steps:

• Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
• In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
• Add crushed tomatoes, then carrots and kale.
• Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
• Start on the zucchini. Preheat oven to 350 degrees.
• Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
• Add fresh herbs to red sauce, and let it cook for another 15 minutes.
• Finish primavera sauce with cream and add salt to taste.
• Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!