Step 1

Pasta: In a large pot cook pasta according to package, drain in colander and set side.

Step 2

Saute Veggies: In same pot, heat olive oil over medium heat, add onions and cook 4 minutes, add garlic, mushrooms and herbs, optional red pepper flakes, salt and pepper, cook over medium heat until mushrooms start to release moisture, about 4 – 5 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).

Step 3

Combine: Add the pasta to the mushroom mix, add broth, mix well and continue to cook until broth is just warmed.

Step 4

Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper and a squeeze of lemon for brightness.

Step 5

Serves 4 – 6

Step 6

Add a few chopped sun-dried tomatoes for another layer of flavor. It’s delicious!

Step 7

Use spinach in place of kale if you like.

Step 8

Add extra protein to this recipe by adding a can of cannellini or great northern beans, drained and rinsed, to the pot after adding the broth.

Step 9

Use any noodles you prefer, penne, farfalle, soba, udon, ramen, fettucine, etc. Use rice or quinoa pasta to make this gluten free.