Careme

Ingredients

• Pasta (spaghetti or linguine) 6 oz dry (about 3 oz per person)
• Organic Kale 6–8 oz, stems removed, thinly sliced $2.79
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced or minced $1.99
• Organic Ginger Root (optional) 1/2 tsp grated (optional, for a fresh bite) $3.99/lb
• Pantry: olive oil 2 tbsp
• Pantry: lemon 1 (zest + 1–2 tbsp juice)
• Pantry: crushed red pepper (optional) pinch
• Pantry: salt & black pepper to taste
• Pantry: Parmesan (optional) 1–2 tbsp finely grated (optional)

Instructions

1. Boil pasta (stove): Bring a pot of well-salted water to a boil. Cook pasta until al dente. Reserve 3/4 cup pasta water, then drain.
2. Sauté mushrooms (stove): While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms with a pinch of salt; cook 6–8 minutes until browned and their moisture cooks off.
3. Add aromatics: Lower heat to medium. Add remaining 1 tbsp olive oil, garlic (and optional ginger) and a pinch of red pepper; cook 30–45 seconds until fragrant (don’t brown the garlic).
4. Wilt kale: Add kale with a splash of the reserved pasta water (about 1/4 cup). Toss 2–3 minutes until bright green and just tender.
5. Build sauce: Add drained pasta to the skillet. Add lemon zest and 1 tbsp lemon juice. Toss vigorously, adding pasta water a little at a time until glossy and lightly sauced (usually 1/4–1/2 cup).
6. Finish & serve: Season with black pepper and more lemon juice if needed. Top with a small amount of Parmesan if using and serve immediately.