Ground Pork Pasta with Mushrooms and Kale
A different pasta from the one you saved: savory ground pork with mushrooms, kale, garlic, and a touch of broth, finished glossy rather than creamy. It uses cool-season produce that fits Washington in late March and avoids repeating the lemony chicken profile.
Ingredients
- Kroger® Ground Pork 16 oz 3.99
- Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
- Kale Lettuce Bunch 1/2 bunch, stems removed and leaves chopped 2.49
- Jumbo Yellow Onions 1/2 onion, finely diced 1.49
- Kroger® Fresh Diced Garlic 2 teaspoons 3.49
- FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
- Parsley 2 tablespoons chopped 1.69
- pantry pasta 6-8 oz
- pantry olive oil 1 tablespoon
- pantry butter 1 tablespoon optional
- pantry grated parmesan or pecorino 1/4 cup optional
- pantry crushed red pepper optional pinch
- pantry salt to taste
- pantry black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
- Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
- Add the garlic and optional crushed red pepper. Cook 30 seconds.
- Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
- Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
- Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
- Serve hot with extra black pepper on top.
Cook time: 35 minutes
Estimated cost: $9-13 plus pantry pasta
Health notes: Comforting but balanced; includes greens and mushrooms with moderate richness from the pork.
Drink pairing: Chianti or Barbera