Sarasota's Creamy Kale Sauce For Pasta

4-8
Servings
5m
Prep Time
20-30m
Cook Time
25m
Ready In


"A simple, healthy, yet delicious sauce; to toss with your favorite pasta. My favorite happens to be bucatini; but, bowtie is probably second on my list. It makes a great 'Meatless Monday' dish. This can be served as a side dish or main dish."

Original recipe yields 4-8 servings
OK
  • FOR SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (256.5 g)
  • Calories 505.1
  • Total Fat - 14.8 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 32.5 mg
  • Sodium - 406.5 mg
  • Total Carbohydrate - 76.8 g
  • Dietary Fiber - 10 g
  • Sugars - 3.6 g
  • Protein - 19.6 g
  • Calcium - 445 mg
  • Iron - 1.7 mg
  • Vitamin C - 48.9 mg
  • Thiamin - 0.3 mg

Step 1

Kale Stems ... There are a couple of ways to remove the stems. First, you can cut the stems out; or, you can hold the end of the kale - make a first around the stem; and, pull straight down. All the leaves will come right off, leaving you with a bare stem. Now, I also like to use the top 3-4" of the stem (the smaller tip part of the stem); and, fine dice them - they have lots of flavor. But, don't chop the kale leaves at this point.

Step 2

Blanch ... In a large deep saute pan; add about 1" water, and bring to a light boil. Add the kale and diced kale stems, cover; and, let it blanch (cook) 2-3 minutes. Pour out the water (reserving 1/2 cup of the water to use later), and replace with cold water, and a few ice cubes. This will set the bright green color; and, gives the kale a head start with the cooking process. You could always use a separate bowl of ice water - but, why dirty another dish. After the kale has cooled off (just a minute or two); pour out the water; and, transfer the kale to a paper towel to dry.

Step 3

Vegetables ... Now, in that same pan; add the butter and olive oil, and bring to medium heat. Add the onion, garlic, and red pepper flakes; and saute for 2-3 minutes, stirring often. As the vegetables cook; prepare your kale.

Step 4

Kale ... First make sure the kale is very dry (just using paper towels); then, finely chop. After the onion/garlic mix has cooked a few minutes; add the kale; and, season with salt and pepper - you can re-season later. Let the kale cook, covered for 5-7 minutes until tender, stirring often.

Step 5

Cheese ... Remove the pan off the heat; and, add the milk, ricotta cheese, pecorino romano cheese, broth, basil, parsley; and, stir until everything is well combined. Then, return to medium heat; and, cook a couple of minutes - just until everything is heated through, and the cheese is melted. Also, check for seasoning; and adjust if necessary. And, remember that reserved pasta water from the blanched kale; you can add a bit of that too, if you like the sauce a bit thinner. I like my sauce a bit thinner; so, I do add most of that.

Step 6

Now, if you like a smooth/creamy sauce; use your immersion blender right in the pan. Or, you can transfer the sauce to a classic blender too. Honestly, I like the rustic texture. That is just a personal preference.

Step 7

Pasta Toss, Serve and Enjoy ... Cook your pasta is plenty of salted water. Then, simply toss with the sauce, transfer to a serving bowl; and, garnish with the sun dried tomatoes. It's delicious and healthy too! Perfect as a side dish or main dish.

Tips & Variations


No special items needed.

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