Conchiglie with Zucchini and Kale

Conchiglie with Zucchini and Kale

1/4 cup butter

1/4 cup olive oil

2 cloves garlic, minced

3 zucchini, sliced

1 bunch kale, stemmed and chopped

1 tsp. fresh rosemary, chopped

1 tsp  fresh sage, chopped

salt and pepper, to taste

red pepper flakes, to taste

1 lb. Conchiglie Pasta

2 tablespoons parsley, chopped

1/3 cup parmesan cheese

Pasta water as needed

Bring pasta water to boil. Salt water well. Add pasta and cook to al dente.

Melt butter and oil in large pan. Add the garlic and zucchini and cook until crisp tender. Add the kale and saute until tender. Add the rosemary , sage, parsley and red pepper flakes. Toss. Salt and pepper, to taste. Stir in the parmesan cheese. Add pasta water if needed for sauce. Add the drained pasta and toss. Serve additional parmesan to top and serve.

9 thoughts on “Conchiglie with Zucchini and Kale

  1. Just planted some zucchini seeds today… we’ve never had success with growing them but maybe this year is the year, and now I have a lovely recipe, thank you!

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