Prep time: 15 minutes • Cook time: 25 minutes
Yields: 4 Servings
“The blend is perfect for my family,” she says. “Neither of our kids really goes for arugula on its own, but they really like the combo of tender baby kale with arugula. In fact, the kids absolutely loved this dish…I made it 3 times in a day and a half, and it was completely gone!”
(Tip: Try organic baby kale and arugula in your veggie lasagna recipe, too, swapping it for the spinach. It’s delicious!)
Cook the pasta according to package directions and drain, reserving 1 cup of pasta water.
While the water is coming to a boil for the pasta, heat the olive oil in a large skillet. When the oil is hot and just shimmering, add the chopped onion to the skillet and cook, stirring frequently, for 1 to 2 minutes.
Add the mushrooms and a pinch of salt, and continue cooking until the mushrooms soften, about 5 minutes.
Stir the garlic into the mixture, then the roasted peppers, stirring to distribute.
Add the Baby Kale and Arugula. As the greens begin to wilt slightly, stir until all ingredients are well combined.
Add the drained pasta to the vegetable mixture. Stir to combine, adding a little of the reserved pepper liquid or pasta water as needed to moisten the mixture but not drown it. Taste and adjust seasoning with salt, pepper and/or red pepper flakes to taste.
Serve with freshly grated Parmesan cheese, if you like, and a fresh green salad. Buon appetito!
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