1 item(s), minced
6 cup(s), lacinato, stemmed and thinly sliced
Fat free reduced sodium vegetable broth
Reduced-fat sour cream
Cooked chickpea pasta
3 cup(s), rotini
- In a large skillet over medium-high heat, warm oil. Add shallot; sauté 2 minutes. Add kale; sauté 3 minutes. Stir in mushrooms.
- In a small bowl, whisk broth, flour, salt, and pepper. Add to skillet and cook until thickened, about 1 minute. Remove from heat; stir in sour cream. Toss with pasta.
- Serving size: 11⁄3 cups