Cook Share and Feast

Ingredients

• 4 oz Penne Pasta
• about 5 to 6 Kale leaves
• 3/4 cup mixed mushrooms (such as portabella, oyster, button mushroom etc.)
• 4 – 5 halves of sun dried tomatoes
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon extra virgin olive oil (optional)
• 2 tablespoons parmesan cheese (may be more according to taste)

Method

• Cook pasta, drain and keep aside
• Discard thick stems of kale. Wash and roughly chop into big pieces
• Clean mushrooms.  cut them into thick slices.
• Chop sun dried tomatoes into small pieces
• Add oil to a skillet and when hot, add Kale and saute/cook for about 3 minutes in high heat stirring frequently.
• Add mushrooms and saute/cook for another 3 minutes on high heat
• Reduce flame and add sun dried tomatoes and saute for about a minute
• Add pasta to the skillet and mix well
• Add salt and pepper.
• Add extra virgin olive oil
• Sprinkle with parmesan cheese ( mixed the cheese into the pasta which I always like)
• Serves 2

Note: If you like olives, you can add a couple of black (kalamata) olives at the end.