Campanelle with Mushrooms and Kale
- 1 of 3 Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.
- 2 of 3 Melt 3 tbsp of the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
- 3 of 3 Meanwhile, in drained pot, melt remaining 3 tbsp butter over medium heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.
Servings Per Recipe: 6
Per Serving: 20 g pro., 81 g carb., 6 g fiber, 504 mg sodium, 36 mg chol., 8 g sat. fat, 535 kcal cal., 15 g Fat, total