FAST PASTA AND GREENS

FAST PASTA AND GREENS image

Yield 4-6

Number Of Ingredients 5

One 10-ounce package whole-grain pasta
One 16-ounce jar pasta sauce (Muir Glen Portobello Mushroom is good and usually available)
1 large bunch of kale or collards, roughly chopped, stems removed (6 to 8 cups)
1 zucchini, sliced
1¾ cups sliced mushrooms

Steps:

1. Heat a pot of water to boiling. Add the pasta to the water and set a timer for 3 minutes less than the pasta cooking directions recommend. While the pasta is cooking, heat the pasta sauce in a covered saucepan over medium heat until it just begins to bubble. Reduce heat to low and simmer gently until ready to use. When the timer goes off, add the kale to the water and cook about 3 more minutes until the kale is tender. 2. While everything is cooking, put the zucchini in a nonstick skillet over medium heat and dry fry until just brown, then flip the slices over and brown the other side. Push the zucchini to the side, then add the mushrooms and stir-fry until soft. Remove from heat. When pasta and greens are cooked, drain them and put in a large casserole dish. Add the hot pasta sauce and stir. Put mushrooms and zucchini on top and serve. Tip: Plenty of pasta sauce is good, so you might need extra pasta sauce.