ZENB Penne with Braised Tuscan Kale & Oyster Mushrooms

This recipe combines a variety of vegetables and spices with ZENB Penne Pasta to create a flavorful, health-conscious dish. This recipe meets a variety of nutrient standards including low calorie, good source of fiber, low fat, cholesterol free, excellent source of vitamin A, and a good source of vitamin C.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 3 cloves garlic, sliced
• 2 sprigs fresh thyme, stemmed
• 1/2 pound oyster mushrooms, torn into bite-size pieces
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 bunch Tuscan kale, stemmed, cut into 1-inch thick strips (about 8 cups)
• 2 cups vegetable stock
• 1/2 teaspoon white soy sauce
• 1/4 cup grated Parmesan cheese
• 1 teaspoon white balsamic vinegar

INSTRUCTIONS

1.

Cook ZENB Pasta 2 minutes less than directed on package. Drain.

2.

Meanwhile, heat oil in large pot on medium-high heat. Add shallots, garlic and thyme; cook 2-3 minutes, stirring constantly until translucent. Add mushrooms, salt & pepper; cook 4-6 minutes or until most liquid is evaporated.

3.

Reduce heat to medium; add kale and stock. Bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to low; cover. Simmer 8-10 minutes, stirring occasionally until kale is wilted and tender. Stir in pasta and soy sauce; cook 1-2 minutes until pasta is tender. Remove pot from heat; add remaining ingredients. Mix gently until cheese is melted and well combined.