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  • Portobellos Over Pasta With Greens, Tomatoes and Chickpeas

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  • 2 tablespoons olive oil divided
    1 small onion, peeled and diced
    4 garlic cloves, peeled and minced
    1 pinch red-pepper flakes
    2 portobello mushrooms, wiped clean and sliced
    1 pint grape tomatoes, halved, or 1 (15-ounce can) chopped tomatoes, drained
    1/3 cup white wine
    1 bunch kale or broccoli raab, chopped into bite-sized bits
    1 cup cooked chickpeas (about half a 15-ounce can)
    8 ounces whole-wheat angel hair pasta
    Juice of 1 lemon
    Sea salt and freshly ground pepper, to taste
    Handful of Kalamata olives (optional)
    In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, for a few minutes, until onion softens and gets a nice gloss from oil. Add the garlic and pepper flakes and stir for another minute or so, until garlic becomes fragrant.
    Without crowding pan, add the portobello slices. Cook about 5 minutes, until bottoms brown. Turn slices and cook for another 3 to 5 minutes. Remove mushrooms to a plate.
    Add remaining tablespoon of olive oil to skillet, then add the tomatoes. Cook for a minute or 2, stirring. Stir in the wine, greens and chickpeas. Cover and reduce heat to low. Cook for about 10 minutes, until greens are very tender.
    In a large soup pot, bring water to boil and cook the pasta according to package directions, until al dente and not mushy. Reserve 1 cup cooking water, then drain pasta.
    Return pasta to pot and pour tomato mixture on top. Mix gently, adding the olives. Add pasta-cooking water in 1/4-cup increments until you reach desired pasta-to-sauce ratio.
    Squeeze in the lemon juice and season with the salt and pepper. Toss again and top with portobello slices.
    Makes 4 servings.
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