We moved up our pasta night due to avocados not being ripe yet for our salmon sesame bowl. I have been keeping the avocados in a paper bag with an apple and I think they should be ready by Thursday. Since pasta is welcome almost any night in our house, switching the fettuccine to Tuesday was no problem.

I had a little leftover sauce in the freezer and I added a can of tomatoes to it to make enough sauce for tonight without having to start from the beginning. After sautéing mushrooms, onions, and garlic I added the leftover sauce and the can of tomatoes. Right before the pasta was done I added a couple of handfuls of kale to the sauce. Before the fettuccine was drained John reserve a cup of pasta water. Then the drained pasta went into the sauce and a half cup of the water plus a teaspoon or so of olive oil. Mix it all together and it is done. I topped mine with parmesan cheese but omit the cheese for a vegan preparation.

Really delicious, I could eat this every night!