Our pasta dish gets a double dose of kale by featuring kale-infused pasta and a kale sauce.

Whole Wheat Kale Pasta

For Pasta: Place 2 cups kale in a microwave-safe bowl; add 1/4 cup water. Cover and cook on high for 2 minutes or until steamed. Transfer kale mixture to a food processor. Cover and process until kale is a paste-like consistency. Strain mixture, reserving 1/4 cup kale puree and 1/4 cup liquid; set aside. Add additional water, if needed, to the kale cooking liquid to measure 1/4 cup.

Stir together semolina flour, whole wheat flour, 1/2 cup all-purpose flour, and salt in a large bowl. Pour mixture onto a clean work surface and make a deep well in the center. Whisk together eggs, reserved kale puree, and cooking liquid. Add egg mixture to the well in dry ingredients; gradually mix, using your fingers to bring ingredients together into a firm dough. Knead the pasta until smooth and elastic, 8 to 10 minutes total. Use remaining 1/4 cup all-purpose flour, as needed, if dough is sticky. Cover dough and let rest for 10 minutes.

Divide dough into four equal portions. Feed dough through a pasta machine according to manufacturer's directions, to make fettuccine. Let pasta dry for up to 2 hours. Place in an airtight container and refrigerate up to 3 days or freeze for up to 1 month. 

If you do not have a pasta machine, on a lightly floured surface roll one portion into a 12-inch square about 1/16-inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes and cut as desired.

Cook pasta in a large pot of simmering salted water until pasta is al dente, or firm to the bite, 4 to 8 minutes. Immediately drain the pasta; drizzle with 1 tablespoon garlic-flavored olive oil and keep warm.

For Sauce: Cook remaining 4 cups kale and mushrooms in the remaining 1 tablespoon garlic olive oil in a large skillet until mushrooms are tender and kale is wilted. Stir in tomatoes. Serve sauce over pasta. Sprinkle with cheese.