By Chef Rob Malone, owner/chef The Turntable Restaurant
Extra Thoughts: Look how easy this dish is to put together quickly.
Food Prep: Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stovetop with a little cream and butter added. Serves 4 – 6
Ingredients:
- 12 oz. Ohio City pasta (linguine or fettuccine)
- 2 tablespoons olive oil or (1/4 cup water/broth for oil-free)
- 1 large shallot or (1/2 medium onion, chopped)
- 6 – 7 large garlic cloves, chopped
- 1/4 lb mushrooms, sliced or bacon or sausage
- 1/4 lb Kalettets, stems removed and julienne cut
- 1 tablespoon fresh thyme or (1 teaspoon dried thyme, herbes de Provence, rosemary, or Italian blend)
- pinch of red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
- 2 cups vegetable or miso broth
- a splash of cream (optional)
- 1/2 cup Shaved Parm or your favorite cheese for pasta
- lemon wedges, to serve (optional)
1. In a large pot, cook pasta according to package, drain in a colander, and set side.
2. In the same pot, heat olive oil over medium heat, add onions, and cook for 4 minutes.
3. Add garlic, mushrooms, herbs, optional red pepper flakes, salt, and pepper, and cook over medium heat until mushrooms start to release moisture, about 5 – 6 minutes. Add kalettets and continue to cook until wilted.
3. Add the broth and cream and mix well. Add the pasta and continue to cook until broth is warmed.
4. Serve in individual bowls with some of the juices, top with fresh cracked pepper, and a squeeze of lemon for brightness. Serve with choice of bread for soaking up the juices.
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