Creamy Alfredo Pasta with Kale
A simple, classic, creamy pasta alfredo with kale.
Ingredients
- 3 tbsp butter
- 2 cups heavy cream
- 2 cloves garlic minced
- 3 cups packed lacinato kale chopped
- Fresh cracked black pepper to taste
- 1 lb pasta cooked in salted water. Reserve 1 cup pasta water
- Fresh squeeze of lemon juice
- 4 oz shredded parmesan
- salt - to taste This cream sauce may not need much salt at all as the parmesan adds a good but of saltiness and if you add any salty pasta water it also seasons it. Taste and adjust accordingly
Instructions
- Start by gently simmering the heavy cream to help it reduce and thicken, about 5–7 minutes. Do not let it come to a boil. You can do this in a small saucepan while you prepare the other ingredients.
- In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the chopped kale and let it cook down for 1–2 minutes until it begins to wilt.
- Pour in the reduced heavy cream and stir to combine. Let everything simmer gently so the sauce can come together and thicken slightly. Season with fresh cracked pepper.
- Add the cooked pasta directly into the skillet , top with the parmesan, and toss to coat. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your desired consistency. Taste and season with salt if needed.
- The sauce will continue to thicken as it sits, so loosen with a little more pasta water if needed before serving. Finish with a squeeze of fresh lemon juice to brighten the sauce.
