PENNE ALFREDO WITH KALE
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 to 6
1.Bring a large pot of salted water to a boil. Add the
pasta and cook as the label directs. Reserve 1 cup
cooking water, then drain.
2.Meanwhile, heat the olive oil in a separate large pot
over medium-high heat. Add the kale and cook, stirring,
until wilted and the liquid evaporates, 2 to 3 minutes;
remove to a bowl. Add the heavy cream and ½ teaspoon
salt to the pot. Bring to a simmer and cook, stirring, until
thickened, 5 to 8 minutes.
3.Add the pasta, reserved cooking water and parmesan
to the sauce and stir until creamy. Season with salt and
pepper and stir in the kale. Divide among bowls and
season with pepper.
Kosher salt
1 pound penne
2 tablespoons extra-virgin
olive oil
1 bunch Tuscan kale,
stemmed and sliced into
½-inch-thick ribbons
2 cups heavy cream
¾ cup grated parmesan
cheese
Freshly ground pepper
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NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 99
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