Green Pasta and Cheese

I always try to make my meals as colorful as possible, but this week's CSA box had so many green things that my meal had a decidedly unicolor theme.  The fresh basil really comes through in this simple meal and elevates it from something ordinary to a delicious feast.

Ingredients

7 oz. whole wheat elbow macaroni, cooked to package instructions

1 tbsp olive oil

2 spring onions, greens and white parts finely chopped

2 small zucchinis, chopped

4-5 leaves green kale, stems removed and coarsely chopped

1 tsp salt

1/2 tsp freshly grated black pepper

1/4 tsp crushed red pepper flakes

A handful of fresh basil leaves, cut into small strips.

1/2 cup Pecorino Romano cheese, finely grated

Method

1.  Heat the olive oil in a nonstick pan at medium high heat

2.  When the oil is hot, add the onion and stir occasionally.

3.  When the onion has started to become translucent, add the zucchini and stir occasionally.

4.  When the zucchini has started to release its juices, add the kale.

5.  When the kale has started to wilt, add the salt, black pepper, and red pepper.

6.  Stir in the cooked pasta and mix well.

7.  Serve the pasta, and top each plate with fresh basil and cheese.  Enjoy!