Author: Allie, Hamama Success Manager

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 4-6 Servings

I can’t go long without having a good, comforting pasta dish but like to lighten it up a bit in the summertime. This recipe calls for healthy seasonal veggies like kale, arugula, basil, tomatoes, bell peppers, zucchini and of course your homegrown microgreens. It’s a delicious combination of fresh flavors and textures that you’ll want to have over and over again!

TIP: Add in some chickpeas or cooked spicy sausage if you’d like to make it even heartier!

• 3 tbsp pesto
• ½ pound of short-cut pasta
• 3 tbsp olive oil
• 1 12 oz jar of marinated artichoke heart pieces or halves
• 1 large zucchini or yellow squash, diced into ¼-inch pieces
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1 small red onion, diced
• 1 bell pepper, diced
• 3 cups fresh kale (ribs removed), chopped
• Sea salt & freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Zest of 1 lemon
• Fresh basil, to garnish
• Handful of fresh arugula, optional
• Fresh microgreens 
• Parmesan cheese, optional

1. Boil the pasta according to package instructions. Drain, but do not rinse.
2. While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat. Add the garlic, bell pepper & onion and saute until fragrant, about 2 minutes. Add the zucchini and salt and pepper and continue to saute until just slightly tender. Add in artichokes, kale and tomato.
3. As soon as the pasta is done, add it to the pan along with 3 tablespoons of the pesto and toss together. Taste for seasoning and adjust if needed. Add crushed red pepper flakes if desired.
4. Squeeze some fresh lemon juice and add lemon zest on top.
5. Plate and top with a generous handful of fresh basil, arugula, microgreens and parmesan cheese if desired.
6. Enjoy!