Spiked Spaghetti with Portobellos and Kale

Spiked Spaghetti with Portobellos and Kale
Spiked Spaghetti with Portobellos and Kale

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • One 750ml bottle dry red wine

  • Salt and pepper

  • 1 pound spaghetti or whole wheat spaghetti

  • 1/4 cup EVOO (extra-virgin olive oil)

  • 4 medium portobello mushroom caps, gills scraped and very thinly sliced

  • 4 cloves garlic, thinly sliced

  • 1 bunch (about 1 pound) cavolo nero (also called black, tuscan, dinosaur or lacinato kale), stems trimmed and leaves very thinly sliced

  • Freshly grated nutmeg, to taste

  • Shredded or grated pecorino-romano cheese, for serving

Directions

1.Combine the wine with about 3 quarts salted water and bring to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Meanwhile, in a large skillet, heat the EVOO, 4 generous turns of the pan, over medium-high heat. Add the portobellos and brown for about 10 minutes. Add the garlic and stir for 1 minute. Add the kale and wilt; season with salt, pepper and nutmeg to taste. Cover the pan and lower the heat to medium-low, stirring occasionally, for 10 minutes. Toss the pasta with the kale and enough pasta cooking water to combine; adjust the seasonings and top the pasta liberally with the pecorino-romano.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: