Pasta Primavera With Kale, Zucchini, And Carrots - cooking recipe

Ingredients

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2 - 1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Preparation

Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
In a large 3-4 qt pan, heat EVOO to medium heat and saute onions, red pepper and garlic together until soft.
Add crushed tomatoes, then carrots and kale.
Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
Start on the zucchini. Preheat oven to 350 degrees.
Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
Add fresh herbs to red sauce, and let it cook for another 15 minutes.
Finish primavera sauce with cream and add salt to taste.
Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!