Lemon-Pepper Linguini with Roma Tomatoes and Basil, Sautéed Broccolini and Kale Flowers

This morning was my first trip to the Urbana Farmers Market! I always get so inspired with all of the beautiful produce. I felt like I wanted to keep things fairly simple, since all of the ingredients are organic and have incredible flavor. If you can’t find kale flowers, just use more broccolini.

Pasta Ingredients:

8 oz Linguini Pasta (mine was fresh lemon-pepper pasta)
1/4 cup grapeseed oil
1 garlic scape, finely diced
6 roma tomatoes (preferably organic), seeds removed and roughly chopped
Juice of half a lemon
1 tsp lemon zest
1/4 cup (or more) fresh basil, chopped
Sea salt and pepper to taste
Good quality olive oil for drizzling

Bring a large pot of lightly salted water to a rolling boil. Cook pasta according to directions on the box, cooking for 2 minutes or so less. Drain and run under cold water to stop the cooking. Set aside. If you are cooking fresh pasta, you will only need to cook it for a couple of minutes.

In a large sauté pan, heat grapeseed oil over medium heat. Add the garlic scapes and cook for about 3 minutes. Add chopped tomatoes and toss to coat. Add pasta and lemon juice. Toss to coat. Add in the basil and remove from the heat. Season with salt and pepper. Drizzle each portion with some good quality olive oil before serving.

Sautéed Broccolini and Kale Flowers Ingredients:

1 cup Brocollini
1 cup Kale Flowers
1/4 cup grapeseed oil
2 large garlic cloves, minced
3 tbsp fresh lemon juice
Sea salt and pepper to taste

In a large sauté pan, heat oil over medium heat. Add garlic and cook for a few minutes, before it starts to brown. Add broccolini, kale flowers and lemon juice. Toss to coat. Season with salt and pepper.