Ingredients:

• 4 oz pasta such as Penne
• 1 small bunch kale thick stems removed
• 1 sweet potato
• 2 large portabella mushrooms
• About 4-5 sun dried mushrooms
• Oil spray
• Extra virgin olive oil
• Parmesan cheese
• Salt and pepper

Method:

• Cook pasta according to package directions and drain.  Set aside
• Pre heat oven to 425 F
• Peel and wash sweet potato.  Chop into about ½ inch cubes
• Add oil spray to a cookie sheet.  Evenly spread sweet potatoes and lightly spray with oil
• Bake for about ½ hour.
• Remove stems of mushrooms and slice diagonally and cut each piece into two
• Wash and drain kale.  Remove thick stems and tear leaves into pieces
• Chop sun dried tomatoes into small pieces
• Add extra virgin olive oil to a large skillet and when hot add kale leaves and sauté until they are soft and done.
• Remove from pan
• Now add mushrooms and sun dried tomatoes and sauté for about 3-4 minutes
• Add cooked pasta, and roasted sweet potatoes to the skillet and mix well
• Sprinkle with parmesan cheese
• Sprinkle with extra virgin olive oil if you like (optional)
• Yields: 2 servings.

Tagged: extra virgin oilve oil, kale, pasta, sun dried tomato, sweet potato