Name: Penne with Creamy Ricotta-Marinara Sauce, Kale, Mushrooms & Basil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 cloves garlic; 1 ½ (283 g) bags kale, cut and ready to use; 1 ½ (680 g) jars marinara sauce; 425 g penne pasta; 1 ½ (425 g) pkgs ricotta cheese; 3 (227g ) pkg sliced white mushrooms; 1 ½ medium yellow onions; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Penne with Creamy Ricotta-Marinara Sauce, Kale, Mushrooms & BasilPenne with Creamy Ricotta-Marinara Sauce, Kale, Mushrooms & Basil — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 cloves garlic

1 ½ (283 g) bags kale, cut and ready to use

1 ½ (680 g) jars marinara sauce

425 g penne pasta

1 ½ (425 g) pkgs ricotta cheese

3 (227g ) pkg sliced white mushrooms

1 ½ medium yellow onions

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, peel, halve, and small dice onions. Peel and mince garlic.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, mushrooms, and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes.

When the veggies are done, add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful.

Add marinara sauce and ricotta to the pot. Stir to combine and bring the sauce to a simmer over medium heat. Once simmering, remove from heat and cover to keep warm.

Meanwhile, wash, dry, and pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons. Add half to the pot with the sauce and stir to combine. (Reserve remaining basil for serving.)

When the pasta is done, drain and add to the pot with the sauce. Stir to coat.

To serve, divide pasta between plates or bowls and sprinkle with reserved basil. Enjoy!

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