Ingredients

The following ingredients have 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  white cooking 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 gluten free linguine (or other pasta)

Instruction

  • Wash all veggies. Preheat the oven to 350F (180C ). Roast the ears of corn for 10-15 minutes with a drizzle of olive oil or veggie broth and a dash of salt on a baking sheet covered with parchment. 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.