We've all made it to the week of Thanksgiving! You know, that week where we're all constantly daydreaming about turkey, stuffing, cranberries, pumpkin pie... or maybe you're even prepping already. Whatever the case, this is the one week above all others where you probably don't want to spend a lot of time in the kitchen. Or maybe you don't want to eat heavy this week. Either way, this incredibly simple pasta dish is super fast and also fairly light. It's chock-full of yummy portobello mushrooms and kale. A light dusting of parmesan is all you need to top this dish off. Serve alongside a side salad, and you have a tasty, light dinner. Or serve it alongside your favorite protein for a heartier meal.
You all might already know I'm obsessed with pasta salad. I call it pasta salad, but you might as well call it what it is- cold pasta. This dish is no different. I've been eating the leftovers cold, straight from the fridge. And I'm partial to it! There's something about the texture of cold pasta that draws me in. Like Walkers to the sound of gunfire...
Sorry, the hubby and I've been binging on "The Walking Dead". What can I say? :)
If you do have leftovers after making this dish, my advice is to try it cold. You might like it. You might even love it.
As for serving it the first time, it is a hot dish. The kale and mushrooms are braised in a yummy butter-garlic-white wine sauce before combining everything with fresh cooked pasta. I used farfalle, but as I was making this, it occurred to me that this dish would also probably be a hit with orecchiette. I think you could even sub in a curly pasta like rotini if you were so inclined. I just so happen to love those little bowties.
Without taking too much from a future "pie" post, I did manage to complete my pumpkin pie yesterday. My second batch of dough rolled out with only a few minor problems. Problems I have since researched and I think I can correct before I make my Pecan Pie for Thanksgiving. As I mentioned yesterday, I have plenty of "don't!"s to share with everyone. Soon!
Yesterday, the hubby and I attended our niece's very first cheerleading competition. Her team ended up getting 1st place in their division which means they get to move on to the state competition! She's only 6, which I think is pretty darn cool. If she keeps up with this, she's going to be very, very good by the time she reaches high school. The whole experience took me back to high school dance team. I only wish I'd started dancing when I was 6. I didn't start dancing until I made the dance team my sophomore year of high school. I can't imagine how much better I would have been if I'd started early. So I'm proud of her! I really hope she sticks with it, I realized yesterday I kind of miss going to these competitions.
Well, I have a busy day on tap, sooooo.... Adios!
Have a great Monday everyone!
Ingredients (makes 4 generous portions):
8 ounces dried farfalle pasta
3 tbsp unsalted butter
2 garlic cloves, minced
1/3 cup dry white wine
1 1/2 cups portobello mushrooms, chopped (you could sub another type of mushroom!)
4 cups kale, chopped
1 tsp fresh thyme
1 tsp salt
1/2 tsp fresh cracked pepper
garnish: shredded parmesan cheese
Directions:
1. Prepare pasta- cook pasta according to directions. Reserve 1/2 cup of pasta water. Drain pasta, and set aside.
2. Heat butter in a large skillet over medium heat. When warm, add garlic. Sauté 30 seconds to 1 minute, or until garlic has begun to toast. Add wine to the pan. Allow wine to reduce to about half (2-3 minutes).
3. Add mushrooms and spinach to the pan. Sauté until vegetables have begun to soften, about 5-6 minutes. Add pasta, thyme, salt, and pepper to the pan. Toss to combine. If pasta is too thick or seems too dry, add as much of reserved pasta water as desired.
4. Divide pasta into bowls, and top with parmesan cheese. Serve immediately.
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| Recipe adapted from Recipe.com. |
If you enjoyed this recipe, you may enjoy these pasta dishes-
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