Post by Loupy on Nov 27, 2012 10:51:56 GMT -7
Creamy spaghetti with Kale & Sundried tomatoes
From: Aida Mollenkamp @ With style and grace blog
withstyleandgraceblog.com/
I’m always trying out different types of pasta and recently came across Heartland Pasta. They have a huge selection, everything from gluten-free, whole grain, to hidden vegetable. I like the consistency and found it holds up nicely in dishes such as this.
Serves about 4
Ingredients
12 ounces dry Gluten-free Spaghetti (Heartland makes a good one)
2 tablespoons unsalted butter
3/4 cup half and half
1/2 cup finely grated parmesan cheese
2 cups kale, cut and removed from stem
1/2 cup sundried tomatoes, removed from oil & chopped
Salt + pepper, to taste
Directions
In a large pot, bring water to a boil and cook spaghetti a few minutes short of the package instructions for al dente.
In a large sauté pan, melt the butter over low heat.
Add half & half and mix with the melted butter to combine.
Stir frequently until you’re ready to add the pasta.
Once the spaghetti is al dente move the pasta with tongs directly to the sauté pan – no need to drain.
Increase the heat to medium while you toss or mix the pasta with the butter and half & half.
Add 1/4 cup of parmesan cheese and toss the pasta until its mixed into the sauce.
You may add a little cooking water from the pasta if you need more liquid. Add the rest of the cheese and toss again to combine.
Decrease heat and toss in the kale and sundried tomatoes and mix well to combine.
Remove after a few minutes or until kale is just slightly wilted
Sprinkle a little salt and pepper to taste. Serve warm and enjoy!
Note: I’ve also made this with kalamata olives, thrown in leftover grilled chicken and it’s delicious! For a little spice, sprinkle a little red pepper flakes.
© 2010 With Style & Grace, all rights reserved
From: Aida Mollenkamp @ With style and grace blog
withstyleandgraceblog.com/
I’m always trying out different types of pasta and recently came across Heartland Pasta. They have a huge selection, everything from gluten-free, whole grain, to hidden vegetable. I like the consistency and found it holds up nicely in dishes such as this.
Serves about 4
Ingredients
12 ounces dry Gluten-free Spaghetti (Heartland makes a good one)
2 tablespoons unsalted butter
3/4 cup half and half
1/2 cup finely grated parmesan cheese
2 cups kale, cut and removed from stem
1/2 cup sundried tomatoes, removed from oil & chopped
Salt + pepper, to taste
Directions
In a large pot, bring water to a boil and cook spaghetti a few minutes short of the package instructions for al dente.
In a large sauté pan, melt the butter over low heat.
Add half & half and mix with the melted butter to combine.
Stir frequently until you’re ready to add the pasta.
Once the spaghetti is al dente move the pasta with tongs directly to the sauté pan – no need to drain.
Increase the heat to medium while you toss or mix the pasta with the butter and half & half.
Add 1/4 cup of parmesan cheese and toss the pasta until its mixed into the sauce.
You may add a little cooking water from the pasta if you need more liquid. Add the rest of the cheese and toss again to combine.
Decrease heat and toss in the kale and sundried tomatoes and mix well to combine.
Remove after a few minutes or until kale is just slightly wilted
Sprinkle a little salt and pepper to taste. Serve warm and enjoy!
Note: I’ve also made this with kalamata olives, thrown in leftover grilled chicken and it’s delicious! For a little spice, sprinkle a little red pepper flakes.
© 2010 With Style & Grace, all rights reserved
