Penne with Creamy Ricotta-Marinara Sauce, Kale, Mushrooms & Basil

Directions

1. Bring a medium saucepan of water to a boil, add salt, and drop in the pasta. Cook until al dente, 8–10 minutes, then drain.
2. Preheat a skillet over medium-high heat.
3. Peel and dice the onion; peel and mince the garlic.
4. Add a thin layer of olive oil to the hot skillet. Sauté the onion, garlic, mushrooms, and a pinch of crushed red pepper, Italian seasoning, and salt until they begin to soften, about 3–4 minutes.
5. Add kale in handfuls, letting each portion wilt before adding the next.
6. Stir in the marinara and ricotta; simmer until the sauce comes together, then remove from heat and cover to keep warm.
7. Wash and slice basil leaves into ribbons, adding half to the sauce and stirring to combine (save the rest for serving).
8. When the pasta is drained, add it to the skillet and toss to coat with the sauce.
9. Divide the pasta among bowls or plates and sprinkle with the remaining basil before serving.