1 Package Gluten Free Spaghetti ( I used Tru-Roots Ancient Grain Pasta Spaghetti)
1 jar Vegan Vodka Sauce (I use Victoria's Vegan Vodka Sauce)
1 small Zucchini chopped
1 small onion chopped
2 table spoons extra virgin olive oil
1 to 2 carrots shredded
3 to 5 leaves of Lacinato Kale (Black Kale) Chopped.
2 cloves garlic minced
2 to 3 leaves of basil for garnish(optional)
In a medium saucepan, warm oil over medium heat and saute zucchini, onion and garlic until soft.
Stir in carrots, vegan vodka sauce, salt and pepper. Cover, reduce heat, and simmer for 10 minutes stirring occasionally.
Stir in chopped kale and simmer for another min or two.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. (Serve immediately, this pasta sticks together like crazy after a while)
Serve sauce over hot pasta and enjoy!