Alfredo Pasta with Kale
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This mouth-watering pasta in a creamy Alfredo sauce is a sure-fire dinner option for any occasion. The creamy sauce features heavy cream and grated Parmesan cheese—a combination few can resist. For a healthier twist, pair it with sautéed kale. It's incredibly simple and quick to prepare, yet so delicious, no one will even remember it's meatless.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g penne pasta (feathers)
- 2 tbsp. l. olive oil
- 1 bunch Tuscan kale, stems trimmed and leaves cut into 1cm wide strips.
- 2 cups heavy cream
- 3/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the water and discard the rest.
- Meanwhile, heat the olive oil in a separate large saucepan over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid has evaporated, 2-3 minutes; transfer to a bowl. Stir in the heavy cream and 1/2 teaspoon of salt. Bring to a simmer and cook, stirring, until thickened, 5-8 minutes.
- Add the penne pasta, cooking water, and Parmesan to the sauce and stir until creamy. Season with salt and pepper to taste and stir in the kale. Divide among bowls and sprinkle with black pepper.
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