Quick and easy meal in minutes. Cooking the kale and pasta together saves time and makes it easy to combine with the rest of the ingredients.
3 cups Pictsweet frozen Cut Leaf Kale
1 (8 oz.) package macaroni noodles
1 cup Pictsweet frozen Sliced Mushrooms
1 cup Pictsweet frozen Chopped Onions
1 tablespoon olive oil
1 teaspoon minced garlic
1 cup halved cherry or grape tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
Grated parmesan cheese, optional
Bring 6 cups salted water to a boil in a large saucepan. Add frozen kale, return to a boil, reduce heat, cover and simmer 10 minutes. Remove cover, increase heat to medium and stir in pasta. Cook until pasta is al dente, about 12 minutes; drain well, reserving 1/2 cup of the cooking liquid. Meanwhile, in a large skillet, sauté mushrooms and onions in oil until onions begin to brown and liquid released has evaporated, about 5 minutes. Add garlic and cook 1 minute. Add tomatoes and cook just until they are hot through, about 3 minutes. Stir in the drained kale and pasta, salt and pepper and enough of pasta cooking liquid to moisten the mixture. Serve with parmesan cheese, if desired.