Makes 4 servings
· 2 ears of corn (about 2 cups)
· 3 cups shredded fresh kale
· 2 leeks, sliced (white part only)
· 1 zucchini, cut in half and sliced
· 12 ounces cherry tomatoes, sliced in half (I used a mixed heirloom kind)
· 2 sprigs rosemary
· 1 tablespoon chopped garlic
· ½ cup sweet white wine (make sure it is vegan to make this dish fully vegan)
· olive oil, or veggie broth if avoiding oil (I used the garlic infused olive oil from Round Pond)
· Himalayan pink salt and ground black pepper to taste
· 1 package of gluten free linguine (or other pasta)
note: If you prefer not to use the white wine, you can sub veggie broth, it may lead to a slightly different taste but still works well. You can sub another green for the kale, such as chard or spinach. To make this quick and easy, use frozen corn instead of the fresh. That way you do not need to roast it.
Wash all veggies. Preheat the oven to 350. Roast the ears of corn for 10-15 minutes with a drizzle of olive oil or veggie broth and a dash of salt. When done slice kernels off.
Shred kale and slice leeks, zucchini and cherry tomatoes. In a pan over medium heat sauté garlic and leeks for 3-4 minutes or until leeks soften a bit. Add kale and zucchini until zucchini is barely soft. Add corn, olive oil (or veggie broth), salt, pepper and white wine (or veggie broth) and toss. Place rosemary in the mixture, top with tomatoes and allow to sit over low heat in order for the rosemary to infuse the dish and the tomatoes to wilt a bit. Remove from heat as soon as tomatoes begin to soften and set aside. Remove rosemary from the pan.
Cook pasta according to package directions. As soon as pasta is done cooking, drain in pasta strainer and rinse with warm water to remove starch. Transfer to a bowl and add mixture. Toss well. You can drizzle with more olive oil if you prefer.