1teaspoonMixed Italian Seasoningoregano, basil etc.
Salt and Pepper to taste
Instructions
Boil linguine according to package till al dente. Strain, wash with cold water and set aside.
In a pan, add a tablespoon of butter, a teaspoon of olive oil and the minced garlic. Saute the garlic while the butter heats up till fragrant and add the mushrooms. Saute the mushrooms on medium high heat for 5-6 minutes till golden brown. Remove from the pan and set aside.
Add remaining butter and flour to the pan. Cook the flour for a minute or so to cook out the raw flour taste. Slowly add milk in a steady stream while mixing continuously till no lumps exist. Keep whisking while the mixture thickens and comes to a simmer.
Add the kale, mushrooms, lime zest, italian seasoning, salt and pepper. Cook the kale for a minute or two till it wilts and toss in the pasta. Add some more water or milk if the sauce is too thin. Serve hot.
Notes
Feel free to substitute kale with spinach or your favorite green (even broccoli will work)
Some freshly grated parmesan wouldn't hurt either!