Whole Wheat Penne with Mushrooms, Kale, and Hazelnut Gravy

This Rachel Ray's DELICIOUS pasta is GUILT FREE so dish up and enjoy! Recipe makes 4 servings. Leon LOVES it!

Ingredients

• Salt
• 1 pound whole wheat penne pasta (we use Pasta Barilla PLUS)

Dried porcini mushrooms, a handful

• 2 cups chicken or mushroom broth
• 2 tbls. extra-virgin olive oil (EVOO)
• 4 portobello mushroom caps, halved and thinly sliced
• 2 shallots, thinly sliced lengthwise
• 3 to 4 cloves of garlic, finely chopped
• 1 bunch kale (fresh spinach will work as well), stemmed and chopped
• Freshly ground pepper
• 1/4 teaspoon grated or ground nutmeg
• 2 tbls butter
• 1/2 cup chopped, peeled hazelnuts
• 2 to 3 sprigs of fresh rosemary, leaves finley chopped
• 2 tbls flour

Instructions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.

3. In a large, non-stick skillet, heat the EVOO over medium heat. Add the portobellos, shallots, and garlic and cook until tender (about 6 minutes).

4. Add the kale, cover the skillet and cook until wilted, about five minutes. Season with salt, pepper and the nutmeg and toss.

5. Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.

6. Pour the porcini broth into a bowl and set aside. Wipe out the saucepan, add the butter and melt over medium heat. Add the hazelnuts and rosemary to melted butter and cook for 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk the reserved broth and cook until thickened (about 4 minutes).

7. Toss the pasta with the kale mixture and gravy; season to taste.