Summer Pasta

Ingredients

1 package (8oz.) of mushrooms, sliced (Oyster, Shiitake, Baby Bella)

3 cups baby kale (or seasonal leafy green of your choosing)

1/2 cup chopped shallots

3 tbs butter

1/3 cup high quality olive oil

1lb organic gemelli pasta

1/2 tsp salt

1/2 tsp pepper

1/2 cup freshly grated parmigiano-reggiano

1 tbs lemon zest

1 tbs chili oil (optional to drizzle over pasta when serving)

Directions

  1. Slice mushrooms. chop shallots, roughly chop kale

  2. Start your water, season with Himalayan sea salt when boiling before adding pasta

  3. While the water is going, heat your cast iron skillet to medium/low heat. Add butter and olive oil

  4. Place sliced mushrooms in the pan, sauté add salt, pepper, Italian herbs, and seasonings of your choosing

  5. Once the mushrooms are almost done, add shallots - sauté . Once done, turn off the burner and place the pan aside

  6. Drain noodles. Once al dente, place back in pot, add mushroom mixture, add chopped greens, lemon zest, Parmigiano

  7. Plate, drizzle with chili oil, and serve 

SupperJayma Forman