Tuscan Kale with Mushrooms and Pasta
Servings: 2 people
Tuscan Kale with Mushrooms & Pasta. More mild & sweet than its curly cousin, Tuscan Kale makes an easy, healthy and delicious addition to weeknight pasta
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Ingredients
- 2 TBS Extra Virgin Olive Oil plus more for drizzling
- 8 oz ribbon pasta such as fettuccine also pappardelle, or egg noodles,
- 8-10 Tuscan Kale leaves. Thin sliced along the long side of the leaves
- 6 oz crimini mushrooms halved & slice medium
- 1 -2 cloves garlic peeled & finely chopped
- ½ lemon juiced
- Kosher Salt & Fresh Ground Black Pepper to taste.
- Fresh grated Parmesan cheese
Instructions
- Heat water to cook your pasta
- As the water heats, put a large saute pan with olive oil over medium heat
- When the olive oil is hot, add the garlic and saute until it becomes fragrant (1 minute)
- Add the mushrooms. Don’t stir them at first
- Let them cook until they are softened and lightly browned, about 5-7 minutes. Stir them often after the first couple of minutes.
- When the water boils, add the pasta to the water, and the chopped kale to the saute pan
- Lower the heat on the saute pan, and allow the kale to wilt, stirring occasionally to combine with mushrooms & garlic The kale should cook down quite a bit and be tender.
- As the pasta is finishing, scoop out about ¼ cup of the pasta water and add it to the kale
- Add lemon juice, salt and pepper, and a quick swirl of olive oil.
- Cook for about 30 seconds then remove from heat.
- Drain pasta and add to the kale. Stir it all together.
- As you serve the pasta and kale, top with a quick sprinkle of fresh grated parmesan cheese
Notes
The kale should cook down quite a bit and be tender.
As the pasta is finishing, scoop out about ¼ cup of the pasta water and add it to the kale