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Kale and Alfredo Pasta
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Kale and Alfredo Pasta
2 cloves minced garlic
1 tablespoon olive oil
3-4 cups finely chopped kale
1 cup heavy cream
2 cups shredded white cheddar cheese
1 teaspoon ground pepper
1 tablespoon lemon zest
8 ounces of your choice of pasta, cooked according to directions
Preheat oven to 350°.
In a large saucepan, saute´ the garlic in olive oil. Add in kale, stirring to coat with oil and garlic. Do not overcook.
Add the cream, and simmer until it is hot (not boiling). Stir in the cheese. The mixture should thicken. Add the pepper and lemon zest.
Add the already-cooked pasta, stirring the mixture thoroughly to evenly distribute kale. Place mixture in an oven-proof dish, spreading it evenly. Bake for 20-25 minutes, until the top is brown and crispy.