Winter Pasta Primavera

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.

Winter Pasta Primavera

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:

  1. Prepare spaghetti according to package — make approximately 1 1/2-2 cups worth of pasta.
  2. While pasta is boiling, heat a small to medium-sized skillet on low-medium heat with 1 tablespoon of olive oil in it.
  3. Once oil is hot, add mushrooms. Saute mushrooms for approximately 4-5 minutes.
  4. Add in chopped kale and continue to simmer for another 3-4 minutes, until kale is tender.
  5. Drain pasta and transfer to large mixing bowl.
  6. Add sun-dried tomatoes and sauteed mushrooms and kale to pasta.
  7. Add 1 tablespoon of olive oil, essential seasoning blend and red chili pepper flakes to pasta.
  8. Mix all ingredients.
  9. 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

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