Creamy Kale Pasta Recipe
Indulge in a delightful, nut-free twist on traditional pesto with our easy-to-make creamy kale pasta. We've replaced the nuts with cottage cheese, infusing the dish with creaminess, body, and a generous protein boost. Don't forget to save some pasta cooking water to achieve the perfect texture when tossing the pasta with kale before serving.
Yields: 4 servings
Total Time:25 minutes
Calories per Serving:445
Ingredients:
- 12 oz. short pasta (orecchiette or gemelli work well)
- 2 scallions, roughly chopped
- 1 5-oz package baby kale
- 1/2 cup cottage cheese
- 1/3 cup grated Parmesan, plus extra for serving
- Kosher salt and pepper
- 2 tbsp. extra virgin olive oil
Directions:
Step 1: Cook Pasta
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
Step 2: Prepare Pesto Sauce
While the pasta is cooking, use a food processor to finely chop the scallions and 3 cups of kale. Add cottage cheese, Parmesan, and 1/2 teaspoon each of salt and pepper. Pulse to combine.
Step 3: Blend
Scrape down the sides of the food processor, and with the machine running, gradually add the olive oil. Continue to blend until the mixture becomes smooth.
Step 4: Toss and Serve
Toss the pasta with the prepared sauce until well-coated. Add the remaining 3 cups of kale and toss again, using a couple of tablespoons of reserved pasta water to help wilt the kale. Serve the dish topped with additional Parmesan and freshly cracked pepper.
Nutritional Information (per serving):
- Calories: About 445
- Fat: 11.5 g (Saturated Fat: 3.5 g)
- Protein: 17 g
- Sodium: 464 mg
- Carbohydrate: 67 g
- Fiber: 5 g
Did you try this recipe? Share your thoughts in the comments!
تعليقات
إرسال تعليق