Even though sun-dried tomatoes are made during the summer months (hence the name “sun-dried”), the hearty flavors and textures of this dish make it a winter-y treat. Plus, kale is in-season during winter so it’s all good.
What You’ll Need:
- 1 package of whole wheat or other non-processed spaghetti (I used Trader Joe’s brown-rice spaghetti)*
- 2 full kale leaves, chopped
- 1/2 cup of sun-dried tomatoes (preferably organic)
- 1/2 cup of white button mushrooms, sliced (cremini works well also and might be slightly better because the flavor is a little stronger in my opinion. But I only had white button at the time so that is what I used)
- 2 tablespoons olive oil
- 1 tablespoon essential seasoning mix**
- 2 teaspoons red chili pepper flakes
What to Do:
- Prepare spaghetti according to package — make approximately 1 1/2-2 cups worth of pasta.
- While pasta is boiling, heat a small to medium-sized skillet on low-medium heat with 1 tablespoon of olive oil in it.
- Once oil is hot, add mushrooms. Saute mushrooms for approximately 4-5 minutes.
- Add in chopped kale and continue to simmer for another 3-4 minutes, until kale is tender.
- Drain pasta and transfer to large mixing bowl.
- Add sun-dried tomatoes and sauteed mushrooms and kale to pasta.
- Add 1 tablespoon of olive oil, essential seasoning blend and red chili pepper flakes to pasta.
- Mix all ingredients.
- Transfer pasta to serving dish. Bon appetit!
* Feel free to use a pasta other than spaghetti — fettuccine, farfalle, and rotini noodles are all good choices for a primavera!
** Essential seasoning blend can be found on the recipes page.
Date posted on Instagram: 1/28/18