Spicy Penne With Portobello And Kale Recipes

SPICY POMODORO SAUCE WITH KALE & PENNE PASTA

Steps:

• In a large non-stick skillet, heat olive oil over medium heat until shimmering. Add the parsley, basil, and thyme. Cook for about 5 minutes or until the herbs are crisp. Remove and discard the herbs using a slotted spoon.
• Add the shallots to the olive oil and sauté for a few minutes until tender. Add the garlic and sauté for 1-2 minutes, or until fragrant but not browned. Add the crushed tomatoes, red pepper flakes, and black pepper. Bring to a simmer, reduce the heat to low and cook until the tomatoes break down and the sauce thickens, about 25 minutes.
• While the sauce is cooking, prepare the pasta according to package directions. Drain and set aside until needed.
• Add the kale to the Pomodoro sauce and cook, stirring occasionally, until wilted, about 5 minutes. Add the drained pasta and cook until heated through. Season with salt and pepper. Spoon into bowls and garnish with fresh torn basil leaves and grated Parmesan.

PORTOBELLO PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

PENNE WITH KALE AND ONION

Steps:

• In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.

KALE AND PORTOBELLO MUSHROOMS

Steps:

• Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.

SPICY PENNE WITH PORTOBELLO AND KALE

Steps:

• Get out a frying pan for the mushrooms, a saucepan for the kale and a pot for the pasta. Start water for kale and pasta. Heat 2 tbsp. olive oil for mushrooms. Chop mushrooms and kale into bite sized pieces, discard kale stocks. Fry half of the mushrooms until browned. Add kale and pasta to water when boiling, I put a bit of salt and a tbsp. of oil in pasta water. Chop garlic and chili into small pieces. When first round of mushrooms are done remove to bowl and start second round (frying mushrooms in one go makes them mushy before getting browned). Add 2 tbsp. oil to frying pan. When second round of mushrooms is nearly done add garlic and chili, fry for two minutes more. Drain pasta and kale and mix together mushrooms. Assemble in pasta bowls and top with parm' and pepper.

PENNE ALFREDO WITH KALE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
• Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.

PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)

Steps:

• Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
• Prepare the sausage according to package directions (cooked throughly and browned), drain.
• Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
• Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
• Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
• Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

PENNE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.

ROASTED PORTOBELLOS WITH KALE

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

PEPPERED PORTOBELLO PENNE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.

SWEET PEPPER PASTA TOSS WITH KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
• In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.