Creamy Tagliatelle and Kale
This Creamy Tagliatelle with Kale is made with a light garlicky cream sauce then tossed with kale for a quick and comforting pasta dish.
Ingredients
- 1 lb tagliatelle pasta
- 2 cups lacinato kale leaves removed from stems (discard stems)
- 2 teaspoon butter
- 2 teaspoon flour
- ¾ cup heavy cream
- ½-3/4 cup low sodium vegetable broth
- 2 cloves garlic minced
- ½ teaspoon coarse salt
- fresh ground pepper
- parmesan cheese
Instructions
- Begin by boiling a large pot of water and cook pasta according to package directions.
- In the meantime, start the cream sauce by heating a large skillet on medium heat.
- Add the butter and once it's melted toss in the garlic and cook until aromatic about 30 seconds.
- Working quickly so the garlic does not burn (you may need to turn down the heat), add in the flour and saute for about 30 seconds,then add in the heavy cream.
- Whisk until thickened and coats the spoon about 2 minutes.
- Add in the broth (you may need more or less depending on desired thickness of your sauce).
- Season the sauce with salt and pepper.
- Turn off the heat and add in all the kale.
- Once the pasta is done cooking, drain and add tagliatelle into the skillet with the kale and cream sauce.
- Toss to combine and wilt the kale.
- Top with cheese and additional pepper if desired.
Notes
Nutrition calculations do not include additional Parmesan cheese.
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Nutrition
Serving: 1bowlCalories: 614kcalCarbohydrates: 84gProtein: 18gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 146mgSodium: 356mgPotassium: 358mgFiber: 4gSugar: 4gVitamin A: 1865IUVitamin C: 10mgCalcium: 97mgIron: 2mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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