Linguine with Tomato, Kale and Portobello Strips
Active Time: 20 minutes
Total Time: 1 hour • Serves: 4
1/4 cup less-sodium soy sauce
3 tablespoons Pompeian extra virgin olive oil, divided
1/2 teaspoon smoked paprika
1 package (16 ounces) portobello mushrooms, stems and gills removed, cut into 1/4-inch-thick slices (about 4 cups)
1/2 (16-ounce) package linguine
3 garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon Schnucks crushed red pepper flakes
3 Roma tomatoes (about 6 ounces each), seeded and diced (about 2 cups)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups fresh cut chopped kale greens
1/4 cup grated Parmesan cheese
1. Preheat oven to 350°F. Line rimmed baking pan with parchment paper. In large bowl, stir soy sauce, 1 tablespoon oil and paprika; add mushrooms and gently stir to evenly coat. Let stand 15 minutes, tossing twice. Transfer mushrooms in single layer to prepared pan. Roast mushrooms 40 to 45 minutes or until browned and crisp. Cool in pan on wire rack. Makes about 1 cup.
2. Meanwhile, heat 5- to 6-quart saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Reserve 1/2 cup cooking water, then drain pasta.
3. From lemon, squeeze 2 tablespoons juice. In 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat. Add garlic and crushed red pepper; cook 30 seconds. Add tomatoes, salt and pepper; cook 1 to 2 minutes or until heated through, stirring frequently. Add kale, pasta, reserved cooking water and lemon juice; cook 2 minutes or just until heated through. Serve sprinkled with cheese and Portobello Strips.
Each serving: about 413 calories, 13 g total fat (3 g saturated), 5 mg cholesterol, 813 mg sodium, 60 g carbohydrate, 6 g fiber, 8 g sugars, 16 g protein