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Donna R. Luis

Garlicky Zucchini Kale Penne

A creamy vegan penne featuring silky zucchini sauce, garlicky kale, and tender artichoke hearts. It is flavorful, satisfying, and ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Sauce
  • 3 medium zucchini
  • 2 tablespoons olive oil
  • 6 cloves garlic roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1 cup reserved pasta water
Pasta
  • 8 oz. penne pasta
  • 3 cups kale torn into small pieces
  • 1 8.5-oz. can artichoke hearts packed in water, cut into quarters

Equipment

  • 10-inch cast iron skillet
  • Saucepan with lid
  • Handheld mandoline slicer or sharp knife
  • Pyrex glass measuring cup
  • Immersion blender

Method
 

  1. Cook the Pasta: Cook the penne according to the package directions, checking it 2 minutes earlier than the package's suggested cooking time.
    Before draining, reserve 1 cup of the pasta water in a glass measuring cup and set it aside.
  2. Prepare the Vegetables: While the pasta cooks, use a mandoline or sharp knife to slice the zucchini very thinly. Peel the garlic and roughly chop it.
  3. Cook the Zucchini: Heat the olive oil in a 10-inch cast iron skillet over medium heat.
    Add the zucchini slices, then season with the salt and black pepper.
    Cook for about 4 minutes, stirring occasionally, until the zucchini is soft and tender with some lightly golden edges.
    It should shrink considerably, appearing to be about half its original volume.
  4. Add the Garlic: Stir the chopped garlic into the softened zucchini and cook for about 1 minute, stirring constantly, until the garlic becomes fragrant but does not brown.
    Turn off the heat.
  5. Blend the Sauce: Transfer 1½ cups of the cooked zucchini and garlic mixture to the cup of an immersion blender.
    Add ½ cup of the reserved pasta water and the nutritional yeast, then blend until smooth.
    Add another couple of tablespoons of pasta water and blend again.
    Continue adding the water gradually, about 1 tablespoon at a time, until the sauce reaches a smooth, creamy consistency, using about ¾ cup in total as needed.
  6. Wilt the Kale: Return the skillet to medium heat.
    Add the torn kale and quartered artichoke hearts to the remaining zucchini mixture.
    Stir as the kale begins to wilt and the artichokes become heated through.
  7. Combine the Pasta: Add the cooked penne to the skillet and pour in about half of the zucchini sauce.
    Turn off the heat and mix thoroughly.
    Continue adding the remaining sauce gradually, stirring after each addition, until the pasta and vegetables are evenly coated and all the sauce has been incorporated.
  8. Serve Warm: Serve the pasta warm. Taste for seasoning and add more black pepper if needed.
    For a touch of heat, finish with crushed red pepper flakes.

Notes

  • Reserve the pasta water before draining the penne, as it is essential for loosening and smoothing the zucchini sauce.
  • Slice the zucchini very thinly so it softens quickly and blends easily into the creamy sauce.
  • Keep the garlic from browning; it should become fragrant while retaining a clean garlic flavor.
  • Add pasta water gradually when blending rather than all at once, stopping when the sauce reaches a smooth consistency.
  • Add the zucchini sauce little by little at the end so the penne becomes evenly coated without making the dish overly loose.
  • Taste before serving and adjust the black pepper according to preference.
  • Crushed red pepper flakes can be added at the end if you prefer a little heat.