Ingredients
Units
Scale
- 2-3 tablespoons extra-virgin olive oil
- 12-16 ounces mushrooms, sliced
- 4 garlic cloves, minced
- 8-ounces whole wheat pasta, penne
- 1 bunch lacinato kale, cut
- 3-4 cups no-added sodium chicken broth
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese, shredded
Instructions
- Add 2 tablespoons of extra-virgin olive oil to your sauté pan. Over medium heat, once warm, add your mushrooms to the pan and let them sauté for 6-8 minutes. Try not to stir too often so they’ll brown on both sides. Add the garlic in towards the end, so that it cooks but also doesn’t burn.
- Add in the pasta, kale, stock/broth, and pepper. Go ahead and bring the mixture to a boil and let it cook for 8-10 minutes, stirring, so the pasta cooks. The pasta/noodles will absorb all the broth (or most of it – if there is a little left at the end and the pasta is cooked you can always strain it off). Remove the pot from the heat.
- Stir in the parmesan cheese and serve. Add a side salad to your meal and dinner is served!
- Prep Time: 5
- Cook Time: 15
- Category: Dinner