Superfood recipe: Pasta with kale, mushrooms and oven-roasted tomatoes - low calorie pasta dishes restaurants

Kale has become a superstar in the vegetable industry in a relatively short period of time.
Once often forgotten, hidden between other green vegetables at the agricultural counter, kale is now the center --
Make it into smoothies, soups and other delicious dishes.
It belongs to the family of cabbage, broccoli, kale and Brussels sprouts.
In addition to the green varieties, there are red kale.
Kale deserves attention.
Low calorie, high vitamin A, C and K content, is a good source of calcium.
It is so versatile and helpful.
Since I found her delicious recipes from Alice Water's recipes in The Green Kitchen, I 've been doing kale and whole wheat pasta (
Clarkson Potter, 2010).
My changes this weekend include specialty mushrooms and baked tomatoes in the oven.
This dish is one of my personal favorites.
Pasta with kale, mushrooms and ovens
Raw materials for roasted tomatoes: Direction: Boil a large pot of water.
When the water is boiling, heat the olive oil with medium heat
Put it in a big wok or frying pan.
Cook until soft with onion.
Add mushrooms and continue cooking until the mushrooms begin to release the liquid.
Add garlic and keep cooking for two minutes.
Add a tablespoon of salt when the water is boiling quickly. Add he pasta.
Cook and stir occasionally until al dente.
When pasta is cooked, add kale to the frying pan with mushrooms and cook until withered but still bright green.
Add red pepper flakes.
Season with salt.
When Italy is cooked, hold back another Cup (250 ml)
Water in Italy.
Drain the pasta.
Stir-fry or fry a mixture of mushrooms/kale. Toss well.
If the mixture looks dry, add some reserved pasta water and stir again.
Go to the pasta bowl.
Cheese.
Bring up the tomatoes and bring them up. Serves six. Oven-
Material: Instructions for use: Preheat the oven (Oven or toaster)to 400F (200C).
Put the tomatoes in a bowl with olive oil and salt. Toss.
Turn to parchment paper-
Small baking tray lined.
Bake in the oven 25-
30 minutes, until soft, began to caramel and collapse.