Penne with Meatballs and Mushrooms

A quick lunch made from sauteed fresh ingredients, leftover rice pasta, and frozen meatballs.  Gluten free.

Meatballs (pre-made)
Mushrooms
Peppers
Steamed kale
Rice Penne (gluten free)

Heat and oil a pan.  Slide in sliced peppers and mushrooms, allow them to saute.  When they are done, add the meatballs.

Meanwhile, heat leftover penne separately with a bit of butter.

When everything is hot, add the steamed kale, warm for another minute or two, and serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.  (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #90 in the Baker's Dozen Challenge Countdown.