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Cook pasta until al dente. Before draining, reserve ~1 cup of the cooking water and set aside.
Heat olive oil in a shallow fry pan over medium heat, add the chopped zucchini and season with salt and pepper. Continue cooking for 5-7 minutes, until tender, then add the kale and cook for another 2 minutes, or until softened.
Transfer the kale and zucchini to a high-speed blender. Add ¼ cup of pasta cooking water and blend until a smooth.
Transfer the sauce to the fry pan and add the cooked pasta. Add the parmesan cheese and another 1/2 cup of cooking water. Stir well over medium heat for another 1-2 minutes or until you achieve a lovely silky sauce.