Kale and Tomato Alfredo Pasta
Ingredients
The pasta
-
8
ounces
whole-wheat fettuccine noodles
-
4
cups
dino kale
-
½
cup
whole-wheat breadcrumbs
-
1
tablespoon
fresh parsley
-
1
teaspoon
lemon zest
The sauce
-
2
tablespoons
butter
-
1
cup
heavy cream
-
⅔
cup
freshly grated parmesan cheese
The toppings
-
½
pint
cherry tomatoes
-
to taste
salt and pepper
Instructions
- Boil a large pot of water.
- Combine breadcrumbs, parsley, and lemon zest in a bowl and set aside.
- Cook the noodles according to package directions, adding kale in the last minute. Drain.
- Melt butter in a skillet and stir in ⅔ of the cream until thickened.
- Add the cooked noodles and kale, remaining cream, and parmesan cheese to the skillet.
- Stir until the sauce thickens, then season with salt and pepper.
- Serve topped with breadcrumb mixture, sliced cherry tomatoes, and extra parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
486
Total fat
35g
Total carbohydrates
36g
Total protein
15g
Sodium
435mg
Cholesterol
128mg
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