- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook linguine until tender but still slightly firm, 8 to 10 minutes; reserving 1⁄2 cup of the cooking liquid, drain well.
Meanwhile, in large skillet, heat oil over medium heat; cook mushrooms, stirring occasionally, for 5 minutes. Add garlic; cook until mushrooms are browned, about 1 minute. Add reserved cooking liquid, cream cheese and half of the Parmesan, lemon zest and juice. Season with salt and pepper to taste. Bring to boil, stirring until sauce is smooth. Add kale; cook, stirring occasionally, until softened.
Add pasta to skillet, tossing gently to coat well with sauce. Sprinkle remaining Parmesan and hot pepper flakes over top.
Nutritional facts PER SERVING: about
- Iron 4 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 5 g
- Protein 18 g
- Calories 535
- Total fat 18 g
- Cholesterol 35 mg
- Saturated fat 8 g
- Total carbohydrate 75 g
