One 10-oz package whole-grain pasta
One 16-ounce jar pasta sauce (for example Muir Glen Portobello Mushroom)
1 large bunch kale or collards, roughly chopped, stems removed (6-8 cups)
1 zucchini, sliced
1 3/4 cups sliced mushrooms

1. Heat a pot of water to boiling. Add the pasta to the water and set a timer for 3 minutes less than the pasta cooking directions recommend. While pasta is cooking, heat the pasta sauce in a covered saucepan over medium heat until it just begins to bubble. Reduce heat to low and simmer gently until ready to use. When the timer goes off, add the kale to the wafer and cook about 3 more minutes until the kale is tender.

2. While everything is cooking, put the zucchini in a nonstick skillet over medium heat and dry fry until just brown, then flip the slices over and brown the other side. Push the zucchini to one side, then add the mushrooms and stir-fry until soft. Remove from heat. When pasta and greens are cooked, drain them and put in a large casserole dish. Add the hot pasta sauce and stir. Put mushrooms and zuccini on top and serve.