Ross Mathews' Veggie Pasta
ingredients
Ross Mathews' Veggie Pasta
- 2 Cups Broccoli Rabe Cut into bite-size pieces
- 3-4 Tbsp Extra-Virgin Olive Oil
- 8 Oz Cremini Mushrooms Sliced
- 1 Large or 2 Small Shallots
- 2 Cups Kale Thinly sliced
- 3 Cloves Garlic Finely chopped
- 1 Tsp Italian Seasoning
- 1 Lb Angel Hair Pasta
- Parmesan Cheese Freshly grated, to serve
- 1 Lemon Zested
- 1 Bunch Basil Large leaves roughly torn
- Red Pepper Flakes To taste
- Kosher salt and freshly ground black pepper To taste
prep
INSTRUCTIONS:
Bring a large pot of salted water to a boil. Add broccoli rabe to the water and cook until bright green and tender, about 5 minutes. Use a spider to remove broccoli rabe to a bowl and set aside.
In a large sauté pan, olive oil over medium-high heat. Add mushrooms and cook until browned, about 7 minutes. Add shallots, season with salt and pepper, and cook until caramelized and just starting to brown, about 5 minutes. Add the kale, broccoli rabe and garlic, season with Italian seasoning, salt, pepper and red pepper flakes. Sautee a few more minutes, until all the vegetables are tender and the kale has wilted. Add a splash of sherry vinegar and cook 1-2 minutes.
Meanwhile, cook the angel hair pasta to the boiling water and cook until al dente. Using tongs, add cooked pasta to the sauté pan with all of the cooked vegetables, along with a ladle of pasta water. Cook for one more minute, then remove from heat. Toss with grated parmesan, lemon zest and fresh basil.
