Description
A bold and comforting pasta dish featuring rich sun dried tomatoes, tender kale, and a creamy parmesan sauce. Quick to make and full of flavor, it’s perfect for weeknight dinners.
Ingredients
- 12 oz pasta of choice (penne, rigatoni, or fettuccine)
- 1/2 cup sun dried tomatoes in oil, chopped
- 1 tbsp olive oil (plus oil from sun dried tomatoes, optional)
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 4 cups kale, stems removed and chopped
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add chopped sun dried tomatoes and cook for 2–3 minutes until warmed through.
- Stir in kale and sauté until wilted and tender, about 3–5 minutes.
- Pour in cream and bring to a gentle simmer for 2–3 minutes.
- Add cooked pasta, reserved pasta water, and parmesan. Toss until pasta is coated and sauce is creamy.
- Season with salt and pepper to taste. Serve warm, topped with extra cheese if desired.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use milk and more pasta water for a lighter version.
- Mix in mushrooms or toasted pine nuts for added texture.
- Chop kale finely and cook until just tender to avoid bitterness.
- Reheat with a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
