by Jen Langdon, 2018 CSA Member

Pasta is a go-to for us at CHF. Glad to see it is for our CSA folks as well. Pasta is such an easy finish to the day. It cooks up quickly on busy workdays.

And when the vegetables are as tasty as they are during the summer, it's ridiculously easy to build flavor and serve a healthful meal with little added fuss. This dish benefits from both fresh summer produce AND a very simple pesto for seasoning. If you don't have a food processor, you can bash that pesto together the old-fashioned way--with mortar and pestle.

Jen Adds: You know the gigantic tomato that just started leaking on your countertop? This is the perfect recipe for it. (Ew. . . and yum. #nowaste)

Ingredients

High quality olive oil
1 onion, diced
2 lb zucchini, summer squash, eggplant, or another sturdy summer veggie
1 lb tomatoes, diced
1 bunch kale, sliced thinly
2 cloves garlic
2 cups basil leaves
1/2 pound pasta
8 oz whole milk ricotta
Pinch of red pepper flakes
Zest of 1 lemon
1/2 cup shredded parmesan or pecorino cheese

Directions

Put a pot of water on to boil. In a large skillet over medium-high heat, cook onion in a few tablespoons of olive oil until soft. Add zucchini, season generously with salt and pepper, and cook until soft, about 10 minutes. Add kale and tomato and simmer until vegetables are tender. Reduce heat to low.

Meanwhile, make simple pesto in a food processor or blender - combine garlic, basil, and a little salt with a few tablespoons of olive oil. Process until smooth.

Boil pasta per package instructions. Reserving cooking water, use a slotted spoon or tongs to transfer pasta into skillet with the vegetables.

Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring well. Mixture should be creamy. Add more pasta water as necessary. Stir in the pesto and the grated cheese.