Roast mushrooms coupled with hearty kale and summer ripe tomatoes tossed with al dente pasta and fresh pesto creates a summertime dish to remember. For a heartier dish add in beans for additional protein and fiber or top with a grilled fish.
Prep Time: 10 minutes
Cook Time: 1 hour
Oven Dried Tomatoes Bake Time : 2 hours
Total Time: 3 hours, 10 minutes
Ingredients:
- Roast Portobello and Kale Penne
- 2 cups kale- torn or chopped into 1-2” pieces
- 2 medium Portobello mushrooms, cut into 1” cubes
- 1 head of garlic, cloves separated and peeled
- 1 medium onion, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 medium to large tomatoes, sliced and oven dried
- 1 box penne pasta (14oz)
Preparation:
Preheat oven to 375° F. In a large bowl toss kale, mushrooms, garlic, onion, Italian seasoning, salt, pepper and olive oil together. Lightly spray a sheet pan with nonstick oil spray. Spread vegetable mixture in a single layer on sheet pan. Bake for about 40 minutes until kale has started to crisp and onions begin caramelizing.
While vegetables are roasting in oven, cook pasta according to the package instructions.
Once vegetables are roasted, remove from oven and cool for 5 minutes. In a large bowl toss together pasta and roasted vegetables and oven dried tomatoes . Serve with a drizzle of high quality olive oil or toss with a fresh pesto.
*Oven dried tomato directions. Cut tomatoes in half. Gently squeeze tomato halves over sink, removing seeds and juice. Slice halves in ½ inch slices. Spray baking pan with nonstick oil spray or line with parchment paper. Spread tomato slices across pan in a single layer. Sprinkle with salt, pepper and a pinch of thyme. Bake at 225° for 2-3 hours until dry but not crisp.