Nutty Pasta With Wilted Winter Greens

Melanie B.'s Note:

I am one of those uber-crazy-couponing nerds and found myself with an assortment of about 40+ boxes of free dried pasta this past winter. With the spirit of not wasting it, I became very creative in finding ideas to use it....and besides....if the pasta was free, I figured I could splurge on great fresh vegetables and cheeses! I am writing this recipe using Kale, but the reality is that you can use ANY fresh winter green - have fun experimenting.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 1.0 pot of ...

• 3 cups kale, rinsed, dried, and torn into manageable pieces
• 2 cups mushrooms, sliced and dirt wiped away
• 1 (12 ounce) package pasta, shapes of your choice (I usually love anything made from whole grains)
• 2 garlic cloves, minced finely
• 1/2 cup white onion, finely diced
• 1/4 cup walnut pieces, toasted
• 3 tablespoons extra virgin olive oil
• 1/2 cup parmesan cheese, fresh grated
• cooking spray
• salt
• pepper
• red pepper flakes

Directions:

1. Cook the pasta according to package instructions to al'dente or slightly firmer.
2. Heat a large skillet with non-stick cooking spray and Olive Oil over medium-high heat. Sweat onions for a few minutes. Add Mushrooms and cook for 2-3 minutes. Add greens and garlic.
3. Ensure that you are seasoning every step of the way to build your layers of flavor.
4. Cover and let cook until greens are completely wilted over medium low heat.
5. Add cooked, drained pasta to the skillet with greens. Add a small ladle full cooking water from pasta, and allow to cook at low heat for a few minutes until flavors have combined.
6. Serve with toasted walnuts and fresh grated parmiggiano (or romano) cheese.