Sunday, August 7, 2011

Pasta Alfredo with Kale

Here's another simple weeknight dinner that I throw together. It takes a few dishes to make, but overall is hard to mess up and very healthy (assuming your Alfredo sauce isn't loaded with calories). I think kale can be hard to incorporate into recipes because it can be very tough and sometimes bitter, but cooking it down and saucing it up is a great way to include it into your diet. 

Pasta Alfredo with Kale

3-4 oz whole-wheat pasta
2 cups chopped fresh kale
1 tsp olive oil
1/2 cup diced onions
2 cloves fresh garlic
1/2 cup store-bought (I like Classico's Light Alfredo) or homemade alfredo sauce

Put about an inch of water in a small saucepan with chopped kale and put over low-medium heat. Cover and let simmer for about 15 minutes, checking periodically. Meanwhile, cook pasta according to package directions. If you time it right, the pasta will come out just shortly before the kale is done. 

On a third burner, saute onions and garlic (with a pinch of red pepper flakes, if desired) until fragrant. Pour alfredo sauce and stir until heated through.

When kale is finished (it will still be slightly chewy, but more tender), drain well. Toss pasta and kale in alfredo sauce. Enjoy!

Serves 2.

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