Recipe: Spaghetti & Alfredo Sauce Topped With Panfried Kale

Recipe: Spaghetti & Alfredo Sauce Topped With Panfried Kale -

Recipe: Spaghetti & Alfredo Sauce Topped With Panfried Kale

Have you tried kale before? This was a first time deal for me and I am in LOVE with kale now! This recipe that my husband put together had me coming back for seconds! This is a simple version of spaghetti with Alfredo Sauce. I have incorporated some fresh kale from the garden. 

This can also be a delicious vegetarian dish by not adding the pancetta.  Enjoy.

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Stove:

For every one-pound of pasta, bring 5 quarts of water to a broiling boil. Once water is boiling, then add about 2 tbsp. of coarse salt, or 1/4-cup table salt.

Meat:

1 Cup Diced Pancetta

Seasoning:

Kosher Salt

Cracked Black Pepper

 Herbs:

Basil

Oregano

 Vegetables:

1 Medium Yellow Onion

Minced Garlic

Other:

Olive Oil

Directions:

Follow the package spaghetti directions for cook times.

For the kale:

1-2 Bunches of Kale

2 Tablespoons Good Olive Oil

3-5 cloves Garlic, Minced

Salt & Pepper to taste

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Herbs:

Chop about a 2 Tablespoons of each herb or use the dried variety. Combine them cooked spaghetti.

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In a large cast iron skillet heat 2-3 tablespoons of olive oil , add 1 medium chopped onion and 3-5 gloves of minced garlic and sauté for 3-5 minutes. Stir in 1-2 bunches of chopped kale and stir over medium high heat. Make sure to stir the kale constantly to prevent burning and even cooking. Kale doesn’t take long to cook so watch it closely.  Add a pinch or two of Kosher salt and cracked black pepper to taste. After about 2-3 minutes from skillet and set aside.

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In the same skillet add diced pancetta and brown, about 5 minutes. Set aside

 When pasta is finished cooking drain then add Alfredo sauce, chopped basil and oregano. Add pancetta (or leave out if making the vegetarian version) and toss thoroughly and plate. Top pasta with a generous amount of kale and serve.

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Enjoy!

Spaghetti & Alfredo Sauce Topped With Panfried Kale