Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy
Rachael Ray

Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy

{"handle":"whole-wheat-penne-with-mushrooms-kale-and-hazelnut-gravy","title":"Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy","seoTitle":"Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy","image":"https://images.ctfassets.net/vmuke7sdou62/25r6Zny5kw8pOEx3GdQbh2/5e2d544181f4b4ea1fd26dbe041d774f/MTI1NjQwOTk1ODY5MDcwNjEw.jpg","ingredients":"

  • Salt
  • 1 pound whole wheat penne pasta
  • Dried porcini mushrooms (a handful)
  • 2 cups chicken, vegetable or mushroom broth
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 4 portobello mushroom caps, halved and thinly sliced
  • 2 shallots, thinly sliced lengthwise
  • 3-4 cloves garlic, finely chopped
  • 1 bunch kale, stemmed and chopped
  • Freshly ground pepper
  • 1/4 teaspoon grated or ground nutmeg (eyeball it)
  • 2 tablespoons butter
  • 1/2 cup chopped, peeled hazelnuts
  • 2-3 sprigs fresh rosemary, leaves finely chopped
  • 2 tablespoons flour

","preparation":"

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.\n\nWhile the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.\n\nIn a large nonstick skillet, heat the EVOO, two turns of the pan, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.\n\nUsing a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture. Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside. Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2-3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3-4 minutes.\n\nToss the pasta with the kale mixture and gravy; season with salt and pepper.

","tags":"30 Minute Meals,boil,dinner,Italian,lunch,pasta,primi,sauté,simmer,vegetables","publishDate":"2008-03-07T08:00:00Z","status":"Pending","author":"rachael-ray"}

Ingredients

  • Salt
  • 1 pound whole wheat penne pasta
  • Dried porcini mushrooms (a handful)
  • 2 cups chicken, vegetable or mushroom broth
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 4 portobello mushroom caps, halved and thinly sliced
  • 2 shallots, thinly sliced lengthwise
  • 3-4 cloves garlic, finely chopped
  • 1 bunch kale, stemmed and chopped
  • Freshly ground pepper
  • 1/4 teaspoon grated or ground nutmeg (eyeball it)
  • 2 tablespoons butter
  • 1/2 cup chopped, peeled hazelnuts
  • 2-3 sprigs fresh rosemary, leaves finely chopped
  • 2 tablespoons flour

Preparation

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

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

In a large nonstick skillet, heat the EVOO, two turns of the pan, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.

Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture. Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside. Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2-3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3-4 minutes.

Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Ingredients

  • Salt
  • 1 pound whole wheat penne pasta
  • Dried porcini mushrooms (a handful)
  • 2 cups chicken, vegetable or mushroom broth
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 4 portobello mushroom caps, halved and thinly sliced
  • 2 shallots, thinly sliced lengthwise
  • 3-4 cloves garlic, finely chopped
  • 1 bunch kale, stemmed and chopped
  • Freshly ground pepper
  • 1/4 teaspoon grated or ground nutmeg (eyeball it)
  • 2 tablespoons butter
  • 1/2 cup chopped, peeled hazelnuts
  • 2-3 sprigs fresh rosemary, leaves finely chopped
  • 2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat. In a large nonstick skillet, heat the EVOO, two turns of the pan, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss. Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture. Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside. Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2-3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3-4 minutes. Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Tags:30 Minute Meals, boil, dinner, Italian, lunch, pasta, primi, sauté, simmer, undoRS, vegetables