The last few weeks have been brutally cold. We basically spent our entire Christmas vacation in hibernation mode, doing nothing except binge watching all eight Harry Potter movies (because my daughter happens to be seriously obsessed and I’ll admit, so am I)!
And we’ve spent most of this week dealing with sub zero temps and “bomb cyclones” which have left us homebound and in serious need of some comfort food.
This week’s recipe is sort of a spin off of fettuccine alfredo, which I generally find to be overly creamy and indulgent. My version turns down the creaminess just a notch by adding in some broth, but also has some vibrant, fresh winter greens. The addition of kale makes the dish flavorful and I think, more interesting and on the healthier side.
It’s incredibly simple to make and it requires only a few ingredients.
The sauce can be made in the time it takes to cook the pasta. The kale is thrown in right before the pasta is added to the pan and softens as the hot pasta is tossed in the cream sauce.
You can have this dish on your table in less than 30 minutes. Even the pickiest of the kids will love it! What a great way to get your greens in!
- 1 lb tagliatelle pasta
- 1 large bunch kale stems removed and leaves chopped (any kind of kale will do)
- 2 tsp butter
- 2 tsp flour
- ¾ cup heavy cream
- ½-3/4 cup low sodium vegetable broth
- 2 cloves garlic minced
- ½ tsp coarse salt
- fresh ground pepper
- parmesan cheese
- 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.