2 tablespoons olive oil
2 tablespoons butter
1 bunch green onions, including half of the greens, thinly sliced (if desired)
1 cup thinly sliced kale
2 1/2 teaspoons grated lemon zest
1 tablespoon finely chopped thyme
Salt & pepper to taste
1 pound summer squash, sliced into 1/4-inch half moons
1 pound pasta (linguine, spirals or rigatoni)
1 tablespoon chopped basil
1/2 cup chopped tomatoes
Freshly grated parmesan cheese
While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the green onions, kale, lemon zest, thyme, and few pinches salt and cook slowly, stirring occasionally.
When the water boils, salt it, add the summer squash, and cook until partially tender, 3 to 4 minutes. Scoop it out, add it to the kale and green onions, and continue cooking. Cook the pasta, drain it, and then add it to the pan. Raise the heat and stir in the remaining oil, basil, tomatoes, fresh pepper to taste, and a few tablespoons cheese. Divide among pasta plates and sprinkle a little cheese over each portion.
Enjoy! John 11:40
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This recipe blog post is by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see the original recipe, or to find more healthy and delicious recipes, visit