Whole Grain Pasta with Kale and Mushrooms

This was an easy dinner last week. I especially loved that I could use kale and rosemary from our garden, hazelnuts from the pantry, and that I had the rest on hand. Plus, I've been very hungry for mushrooms, so this was perfect for me (especially because I could sit next to T and eat all of his, too!) This was originally a Rachael Ray recipe, but of course, I adapted. Enjoy this wonderful, seasonal recipe!

Whole Grain Pasta with Kale and Mushrooms

1 box of whole wheat penne pasta
3 cups chicken or vegetable broth
3 Tbl. olive oil
3 cups of sliced mushrooms (cremini, porcini, or portobello)
1 onion, sliced lengthwise
4 minced garlic cloves
1 colander full of kale (maybe 8 cups stemmed and chopped)
1/4 tsp. ground nutmeg (and a pinch more)
Salt and pepper to taste
3 Tbl. butter
2/3 cup chopped hazelnuts
3 sprigs of rosemary, finely chopped
3 Tbl. flour

1. Cook pasta in a large pot, according to directions. When finished, drain and put in serving bowl.
2. Heat olive oil. Add mushrooms, garlic and onion and cook until tender (6 minutes). Add the kale, cover and cook until wilted (about 5 minutes). Season with salt, pepper, and nutmeg. Transfer to serving bowl.
3. Melt butter over medium heat. Add the rosemary and hazelnuts and cook for 2 to 3 minutes. Sprinkle the flour on top and cook 1 minute more. Then whisk the broth in and cook until thickened, 4-5 minutes. Pour over pasta and kale mixture, stirring gently to coat.