Pan Fried Pasta

*Serves 3-4

1/3 cup olive oil

3 cups penne

1 onion, sliced

4 cloves garlic, chopped

1 tbsp unsalted butter

3 1/2 cups vegetable or chicken stock (divided)

2 cups spinach leaves

1 cup chopped kale

2 tomatoes, diced

1/4 cup basil leaves, torn

1/4 cup grated Parmigiano-Reggiano

sea salt and coarsely ground black pepper

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Heat a large pot over medium heat, add the olive oil and penne, and stir continuously for 3-5 minutes, until the noodles are golden on all sides. (Careful not to brown too much - reduce heat if necessary.

Add the onions, garlic, and butter and cook for 2-3 minutes, until the onions are softened. Add 1 cup of stock and cook until absorbed. Repeat until all the stock is absorbed and the pasta is cooked al dente. Add the spinach, kale, tomatoes, basil, and Parmigiano-Reggiano and stir for 1 -2 minutes, until all the ingredients are heated through and the spinach and kale are wilted. Season with salt and pepper to taste.

Transfer the pasta to a serving platter, and serve immediately.

This recipe is featured in The Okanagan Table: The Art of Everyday Home Cooking by Chef Rod Butters.