This dish was created with the intention of using as many local ingredients as possible. This recipe uses jarred tomato sauce from Hoboken Farms, which makes it super easy and quick. Another time saver is using fresh pasta since it takes less time to boil. I used kale and zucchini but you could substitute spinach, eggplant or any other veggie you like with your pasta. Serve as a main dish with a side salad and maybe even some crusty bread. Enjoy!

Ingredients:

• 1 lb. pasta (Handmade Spinach Rigatoni from Nicola’s Pasta Fresca)

• 1 jar basil marinara by Hoboken Farms

• 2 bulbs green garlic

• 1 medium onion

• 2 cups fresh kale (de stemmed and chopped)

• 1 cup diced zucchini

• 1 whole tomato, sliced

• 1 - 1.5 lbs fresh mozzarella (I used Jersey Girl mozzarella)

• 3/4 cups fresh organic cream

• Fresh basil

• Fresh parsley

• Kosher/sea salt

• Fresh ground black pepper

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Instructions:

1. Preheat oven to 400 degrees.

2. Cook pasta in a large pot of boiling water.

3. Saute the green garlic and onion in some olive oil. Add a bit of salt and fresh black pepper.

4. Add in the zucchini and kale and sprinkle with a little extra salt. Keep the heat on low and continue to saute. Add in some fresh herbs.

5. Transfer veggies to a large bowl and combine with the cooked pasta, jar of sauce, cream, more fresh herbs and several broken up pieces of fresh mozzarella.

6. Add to a large baking dish ( 9x13 or round cast iron skillet). Top with more mozzarella and fresh, sliced tomatoes. Bake at 400 degrees for 10-12 minutes. Then turn on the broiler and let the top get brown and bubbly. This should only take 5-7 minutes but keep an eye on your dish!

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Recipe created by:

Rebecca Ryan is the founder of Serving Up Social and specializes in food photography/styling and brand photography.  She is a former food blogger and personal chef and understands the dedication needed to run a food business. She works with foodpreneurs, chefs, health coaches and restaurants to amplify their online presence while showcasing their passion and culinary expertise.  Unlike stock images or DIY photos, Rebecca's signature photography process reveals the whole culinary story by showcasing the people, process and product behind the brand - not just the dish. Rebecca was named as one of the Top 7 Food Photographers in the Newark, NJ by Peer Space in 2019.

 

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