Creamy Kale Pasta
Servings: 4
Equipment
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 4 garlic cloves minced
- ½ pound dinosaur kale cut into 1-inch slices, de-stem if desired
- 7 oz sun-dried tomatoes drained and thinly sliced
- 1 cup heavy whipping cream
- ½ cup grated parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt to taste
- Pepper to taste
- Fresh basil optional, to garnish
Instructions
- Cook spaghetti according to the package instructions until al dente. Be sure to salt the water. Drain but do not rinse.
- Meanwhile, add the olive oil (or the oil from sun-dried tomatoes) to a large pot or Dutch oven and bring to medium-high heat.
- Add the garlic and stir for 30 to 60 seconds or until the garlic becomes fragrant.
- Add the kale and continue to cook for about 5 minutes or until the kale wilts and the stalks becomes tender.
- Add the sun-dried tomatoes, heavy cream, and parmesan cheese. Stir well and heat through. Add the lemon juice and lemon zest and season with salt and pepper to taste.
- Stir in the cooked spaghetti until well-coated in the sauce. Top with fresh basil (optional).
Notes
Kale: Dinosaur kale may also be labeled as lacinato kale, Tuscan kale, Italian kale, cavolo nero, black kale, or dino kale. Can be substituted with green kale.
Vegetarian: Parmesan is not always vegetarian because it traditionally uses rennet. However, many brands (e.g., 365 Whole Foods, Kroger, Organic Valley, and Trader Joe's) are vegetarian-friendly. Review the packaging before purchasing.
Storage: Store creamy kale pasta in the fridge for up to 4 days in an airtight container. Freezing is not recommended.
