Best Sweet Pepper Pasta Toss With Kale Recipes

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KALE CACIO E PEPE



Kale Cacio e Pepe image

Provided by Jessica

Categories     Main Course

Time 25m

Number Of Ingredients 7

1/2 pound whole wheat spaghetti
4 tablespoons unsalted butter
1 teaspoon freshly cracked black pepper
1 large bunch of kale (stems removed and chopped)
3/4 cup finely grated parmesan cheese
1/4 cup finely grated pecorino cheese
parmesan shavings for topping

Steps:

  • Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.
  • While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of the butter. Once melted, stir in the pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the water and bring the mixture to a simmer. Add in the remaining butter and the pasta and toss it together (the kale will continue to wilt with the hot pasta). Reduce the heat to low and stir in the parmesan and pecorino. Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta.
  • Serve immediately with extra parmesan shavings and freshly cracked black pepper.

CREAMY KALE AND PASTA WITH SWEET SAUSAGE



Creamy Kale and Pasta with Sweet Sausage image

I came up with this pasta recipe to incorporate kale into our diet. My husband had thirds the first night I made it and he is not a fan of kale (or anything green). Even the kids loved it! Enjoy.

Provided by tcasa

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 6

Number Of Ingredients 13

10 ounces gemelli pasta
1 tablespoon olive oil
3 (3.5 ounce) links sweet Italian sausage, casings removed
1 tomato, diced
½ onion, diced
2 cloves garlic, minced
½ cup low-sodium chicken broth
½ bunch kale, thick stems removed, leaves finely chopped
salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¾ cups milk
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
  • While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
  • Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 45.8 g, Cholesterol 51.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 457.2 mg, Sugar 5.9 g

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