Campanelle with Mushroom and Kale

By Ellan

Ingredients

• 1 lb. campanelle
• 6 tab. unsalted butter
• 1 1/2 mixed mushrooms (such as shiitake, cremini and button), sliced
• 1 large shallot, finely diced.
• 12 oz. fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
• 3 tab. all-purpose flour
• 3 cups 1% milk
• 1 teas. salt
• 1/4 pepper
• 1/8 teas. ground nutmeg

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.

Melt 3 tabs. of butter in a large saute pan over med-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.

Meanwhile, in drained pot, melt remaining 3 tabs. butter over med. heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.

535 cal, 15 g fat (8g sat. fat), 20 g pro; 81 g carb., 6 g fiber; 504 mg sodium; 36 mg chol.