This recipe combines a variety of vegetables and spices with ZENB Penne Pasta to create a flavourful, health-conscious dish. This recipe meets a variety of nutrient standards including a good source of fibre, and an excellent source of vitamin A.

• • 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
• • 2 tablespoons olive oil
• • 2 shallots, thinly sliced
• • 3 cloves garlic, sliced
• • 2 sprigs fresh thyme, stemmed
• • 226g oyster mushrooms, torn into bite-size pieces
• • 3/4 teaspoon salt
• • 1/4 teaspoon ground black pepper
• • 1 bunch Tuscan kale, stemmed, cut into 1-inch-thick strips
• • 475ml vegetable stock
• • 1/2 teaspoon white soy sauce
• • 23g grated Parmesan cheese
• • 1 teaspoon white balsamic vinegar

INSTRUCTIONS

1.

Cook ZENB Pasta 2 min. less than directed on package. Drain.

2.

Meanwhile, heat oil in large pot on medium-high heat. Add shallots, garlic and thyme; cook 2-3 min., stirring constantly until translucent. Add mushrooms, salt & pepper; cook 4-6 min. or until most liquid is evaporated.

3.

Reduce heat to medium; add kale and stock. Bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to low; cover. Simmer 8-10 min., stirring occasionally until kale is wilted and tender. Stir in pasta and soy sauce; cook 1-2 min. until pasta is tender. Remove pot from heat; add remaining ingredients. Mix gently until cheese is melted and well combined.