Kale and Tomato Alfredo
Gather the family for an Italian inspired Alfredo pasta with kale and tomatoes that will leave everyone satisfied.
Servings 4
Ingredients
- ½ cup whole-wheat breadcrumbs toasted, panko-style recommended
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- 8 ounces whole-wheat fettuccine noodles or other noodles of your choice
- 4 cups dino (flat) kale lightly packed thinly-sliced, or can sub baby kale
- 2 tablespoons butter
- 1 cup heavy cream
- ⅔ cup freshly grated parmesan cheese plus extra for garnish
- ½ pint cherry tomatoes sliced in half
- salt and pepper to taste
Instructions
- Put a large pot of water over high heat to boil.
- Toss together the breadcrumbs, parsley, and lemon zest in a small bowl and set aside.
- Boil the noodles according to package directions and when there is 1 minute left add the kale to the water to cook. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in about ⅔ of the cream until well combined with the butter and the sauce begins to thicken. Stir in the cooked noodles and kale, the rest of the cream, and the parmesan cheese.
- Continue to stir until the sauce thickens to the consistency of Alfredo sauce, season with salt and pepper, and transfer to a serving platter. Top with the breadcrumb mixture, sliced cherry tomatoes, and extra parmesan, and serve.
Notes
- The recommended Grand'Mere pasta contains eggs, so please note this if you are allergic.
- Adapted from Eating Well Magazine.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Kale and Tomato Alfredo
Amount Per Serving
Calories 486
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 128mg43%
Sodium 435mg19%
Potassium 545mg16%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 8261IU165%
Vitamin C 99mg120%
Calcium 337mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.