We’ve returned from Italy and might I say, I could’ve stayed forever. FOREVER. For obvious reasons concerning my love of food, it was a dreamy land flowing with the flavors of heaven.
This was our first meal in Italy, after arriving in Cinque Terre. I kid you not, BEST lasagna of my life.
But on top of all that, it was the colorful landscape, lovely people, gorgeous language, stunning architecture, peaceful vineyards, crystal clear ocean water, and refreshing pace of life that compelled me to fall in love.
So here we are discussing PASTA. It’s on the blog today because we hadn’t eaten it since returning to Brooklyn! It’s hard to compare, once you’ve had the real deal:) Nonetheless, this pasta dish I whipped up is something you can easily toss together in your own little kitchens!
As the Italians do, this meal celebrates the quality and simplicity of ingredients, without overwhelming the meal with too many components. Let the olive oil and vegetables shine! I served this dish with fresh finely grated parmesan, and a glass of Sauvignon Blanc. Fantastic! Ingredients:
8 oz pasta of choice (I used 8 oz of spaghetti – only cooked half of a typical 16 oz package – it’s plenty for 2-4 people!)
1 package 8oz mushrooms
1 TBSP butter
1/4 tsp salt
splash of white wine
3 cups finely chopped Kale
1 TBSP olive oil
1/4 tsp salt
1 dry pint of cherry tomatoes, sliced in halves
juice from 1/2 lime
1/4 c vegetable broth
2 TBSP olive oil
1/4 cup parmesan
Instructions: Cook and drain pasta. Saute kale with olive oil and salt. Separately, saute mushrooms with butter, wine, and salt. Mix tomatoes with lime and add to kale and mushrooms. Toss for a minute. Add vegetable broth and simmer approx 10-15 minutes. (allow liquid to evaporate, drain extra liquid if too much remains)
Mix with pasta, add 2 TBSP olive oil and 1/4 cup parmesan. Mix and serve! Sprinkle extra parmesan on each bowl before serving.
Happy to be home and sharing more food with you!
from my Tiny Kitchen,