300 g penne rigate
300 g kale (small head, or 1/2 head of large one)
1 / 2 dl oil (sunflower oil or olive oil - at will)
1 medium onion
2 medium carrots
small bunch parsley
salt and pepper (at will)
1 / 2 dl white wine
Boil water for penne in a large pot - when it starts to boil, add half of hand (1 1 / 2 ladle) coarse salt. In boiling water add penne rigate and stir. After a minute of cooking add the shredded kale (cut into strips) . Cook until the pasta is cooked, and drain it all together. Set aside one cup of liquid from cooking the pasta.
At the same time while cooking penne rigate, in a deep skillet or shallow pot warm up the oil and add chopped onion. Sauté until the onions turn "yellow" and add carrots chopped into small cubes. Season with salt and pepper and fry for another minute or two, pour the wine and cover. When the wine has evaporated, pour a little bit of cooking liquid.
Sauté until the carrots are tender and at the end - add a little of liquid from cooking the pasta, stir in cooked penne and kale and sprinkle with chopped parsley. Stir well and serve warm. If desired, sprinkle with grated Parmesan.
Bon appetite!
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