Careme

Ingredients

• Felicetti Organic Cavatappi

  8 oz $5.49
• Kroger® Sliced White Mushrooms BIG DEAL!

  10 oz $6.00
• Kale Lettuce Bunch

  1/2 bunch, stems removed and leaves chopped $2.49
• Kroger® Yellow Onion 3 lb Bag

  1/2 medium onion, thinly sliced $3.99
• Garlic

  3 cloves, minced $1.50
• Fresh Lemons Bag

  1/2 lemon, zested and juiced $4.99
• Parsley

  1 tablespoon, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  1 tablespoon
• Pantry grated parmesan

  1/3 cup
• Pantry kosher salt

  to taste
• Pantry black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook 8 oz cavatappi until al dente; reserve 1/2 cup pasta water and drain.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until deeply golden, 5 to 6 minutes.
3. Add onion and cook until softened, then stir in garlic for 30 seconds.
4. Add chopped kale with a pinch of salt and cook until wilted, 2 to 3 minutes.
5. Stir in butter, lemon zest, lemon juice, and a splash of pasta water.
6. Add the drained cavatappi and toss well. Add parmesan and more pasta water as needed to make a silky coating.
7. Finish with parsley and black pepper. Serve in warm bowls with extra parmesan on top.