1poundcherry or grape heirloom tomatoes, halved or quartered
1medium onion, thinly sliced
3clovesgarlic, thinly sliced
2sprigs basil, plus additional, roughly torn for serving
2-3zucchini, thinly sliced and quartered
2-3large handfuls kale, roughly chopped or torn, stems removed
2tablespoonsextra virgin olive oil
2teaspoonscoarse sea salt
¼teaspoonfreshly ground black pepper
½red pepper flakes, optional
4cupswater
for topping: zest from 1 lemon
Options:
top with Parmesan or Romano cheese, shredded
sprinkle nutritional yeast on top for vegan cheesy flavor
opt for leeks or shallots instead of onion
try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
if not dairy-free, add cream at the end for even more rich, creaminess
if you are a meat-eater, you can add also add sausage or pepperoni
Instructions
Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.