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Creamy Kale Pasta

Creamy Kale Pasta

This creamy kale pasta is made with rich heavy cream, sun-dried tomatoes, parmesan, garlic, and lemon. Bookmark this easy 20-minute dinner.

Author: Kelsey Smith

Meal Type: Vegetarian

Cuisine: Italian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 serving

Calories: 661 kcal per serving

Ingredients

  • 8 ounce - spaghetti
  • 1 tablespoon - olive oil
  • 4 cloves - garlic
  • ½ pound - dinosaur kale
  • 7 ounce - sun-dried tomatoes
  • 1 cup - heavy whipping cream
  • ½ cup - parmesan cheese
  • 1 tablespoon - lemon juice
  • 1 teaspoon - lemon zest
  • Salt
  • Pepper
  • Fresh basil

Instructions

  1. Cook spaghetti according to the package instructions until al dente. Be sure to salt the water. Drain but do not rinse.
  2. 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.
  3. Add the garlic and stir for 30 to 60 seconds or until the garlic becomes fragrant.
  4. Add the kale and continue to cook for about 5 minutes or until the kale wilts and the stalks becomes tender.
  5. 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.
  6. Stir in the cooked spaghetti until well-coated in the sauce. Top with fresh basil (optional).

Nutrition

Energy: 661 kcal | Total Fat: 33 g | Saturated: 17 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 80 mg | Total Carbs: 73 g | Fiber: 10 g | Sugars: 21 g | Proteins: 27 g | Sodium: 812 mg | Polyunsaturated: 3 g | Monounsaturated: 9 g

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