Sautéed garlicky kale and tender mushrooms add color, texture, and a serving of veggies to this simple marinara pasta, perfect for rushed weeknights. Makes 3 servings.
Ingredients: 16 oz Baia lilies (or your favorite short pasta) 1 jar marinara 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 marinara sauce into the pan with mushrooms and kale and let it heat. Step 3: Once the pasta is al dente, strain it and add it to the saucepan. Toss together and serve generously topped with parmigiano. Contains: milk, wheat.
Time: 10 min active, 30 min total. Makes 3 servings.