Rich, velvety alfredo is perfect on any pasta, and we’re dressing things up with sautéed garlicky kale and mushrooms for a bit of color and a serving of veggies to boot. Makes 3 servings. Ingredients: 16 oz Organic Baia Pasta short pasta 8 oz alfredo sauce 1 bunch lacinato kale, sliced into ribbons 8 oz crimini mushrooms, sliced thinly 2-3 cloves garlic, roughly chopped Parmigiano You probably have: Olive oil Salt & pepper Instructions: Step 1: Fill a large pot with water and set it to boil. In a large saucepan, heat a glug of olive oil with a bit of salt and pepper. Sauté mushrooms and garlic until the mushrooms are browned and soft; then add ribboned kale and let cook for 2-3 minutes. Step 2: When the water comes to a boil, add pasta and cook according to package directions. While pasta cooks, pour alfredo sauce into the pan with mushrooms and kale and let it heat through, adding a splash of pasta water if the sauce seems too thick. Step 3: Once the pasta is al dente, strain it and add it to the pan of sauce and veggies. Toss together and serve generously topped with parmigiano. Contains: milk, wheat.
Time: 10 min active, 30 min total. Makes 3 servings.