A light cream sauce with a fresh lemon zing, garlic and sweet peppers are the perfect match for nutrient-packed kale. This pasta dish is sure to become a new favourite.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 8 cups packed coarsely chopped kale leaves (about 6 large leaves)
- 12 oz (375 g) fettuccine or other long pasta
- 1 tbsp (15 mL) butter
- 1 small onion thinly sliced
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- Salt and pepper to taste
- 2 tsp (10 mL) finely grated lemon zest
- 1 tbsp (15 mL) all-purpose flour
- 1 1/4 cups (310 mL) 5 % cream or 10 % cream
- 2 tbsp (30 mL) freshly squeezed lemon juice
- A pinch of ground nutmeg
- 2 tbsp (30 mL) grated Canadian Parmesan cheese
In a large pot of boiling salted water, cook kale for about 3 min or until bright green. Using a slotted spoon or strainer, remove kale from water and transfer to a colander to drain well.
Bring pot of water back to a boil. Add fettuccine and cook according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet, melt butter over medium heat; sauté onion, red bell pepper, garlic, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until softened. Add kale; cook, stirring often, for about 3 min or until kale is tender. Add lemon zest.
Whisk flour into cream; gradually stir into skillet. Bring to a simmer, stirring. Reduce heat and simmer, stirring, for 2 min or until slightly thickened.
Pour sauce over pasta and toss to coat. Season to taste with lemon juice, pepper, nutmeg and up to 1/4 tsp (1 mL) more salt. Serve sprinkled with grated Parmesan Cheese.
To prepare kale, wash leaves well, rubbing away any grit. Tear stalks and thick centre ribs away from leaves; discard stalks and ribs. Stack kale leaves in batches and coarsely chop into about 2-inch (5 cm) pieces.
To substitute Swiss chard or spinach for kale, skip step 1 and just add leaves to skillet in step 3, then cook, stirring, for 3 to 5 min or until wilted before adding lemon zest.
To use 35 % or 15 % cooking cream, omit the flour.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||31 % / 341 mg|
|Vitamin A:||82 %|
|Vitamin C:||340 %|