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.
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
You probably have:
Salt & pepper
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.