Today is Ash Wednesday and begins the season of Lent. This year during Lent, I will be featuring Meatless Mondays to help inspire your Lenten menu. And if you aren’t Catholic, Meatless Mondays will be a great way to introduce some new Vegetarian dishes to your repertoire. To see some fantastic recipes of Lents past, click here or on the “Vegetarian” tag in the side bar.
This season’s first meatless recipe is a simple and delicious weeknight recipe. This one is on the table in less than 30 minutes and boasts all the goodness of kale with a great punch of flavor from the garlic.
This recipe is a great way to kick off Lent and to introduce children to kale! Double bonus!
Pasta with Kale & Garlic
An Amy’s Cooking Adventures Original Recipe
12 oz whole wheat pasta, cooked al dente
3 tbsp extra virgin olive oil, divided
¼ cup onion, diced
8 oz button mushrooms, sliced
4 cloves garlic, minced
1 bunch kale, chopped
Salt & pepper to taste
Pinch of crushed red pepper
1 tsp fresh rosemary (optional)
¼ cup grated parmesan cheese
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and mushrooms and cook until softened; 7-10 minutes. Add in the garlic, kale, salt, pepper, crushed red pepper, and rosemary. Sauté for an additional 3-5 minutes or until the garlic is fragrant and the kale has cooked down slightly, but retains a bright green color.
Add the pasta, parmesan cheese, and the remaining 1 tablespoon of olive oil; toss to combine. Serve immediately with a side of cheesy garlic bread.