Name: Sun dried Tomato and Kale Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4-5 ounces fettuccine pasta; 2 tablespoons olive oil; 2 teaspoons minced garlic; 2 cups kale, chopped; 2 and 1/2 tablespoons sun dried tomatoes with some oil; 1 cup heavy cream; 1/2 cup dry white wine or chicken broth; 1/4 cup Worcestershire sauce; 1 teaspoon oregano; 1 and 1/2 teaspoon paprika; 1 creole seasoning (optional); Salt & pepper, to taste; Grated parmesan cheese

Jump to Recipe·Print Recipe

It’s crazy to think that just a few short years ago I “hated” sun dried tomatoes but the truth is, I had never tried them. I accidentally ordered them on my pizza one day and at that moment I realized that I had been missing out, big time!! Ever since then I always keep a jar of sun dried tomatoes in my fridge because they add a unique taste to many simple dishes and foods. Especially now when looking for easy meals to make during the week, they come in handy! I’m not sure if I have ever shared this but dinner is my favorite meal of the day. I love being served dinner and I enjoy cooking dinner with a passion. I usually have my music playing, just poured a glass of wine, and as soon as I turn the first burner on, I’m In my zone. This easy, creamy, and delicious Sun dried Tomato and Kale Pasta is definitely one of those meals that I just have fun with and take my time as the flavors develop.

I think you will enjoy this dish because while it is sun dried tomato and kale pasta, there is still room to add in some of your other favorite veggies or even a nice shredded cheese blend. There are times when I crumble bacon on top or even add some shrimp to the mix, it’s one of those pastas that you can have fun with and customize. The flavors in this pasta are very savory and light. Much of the flavor comes from the sweet-tart flavor from the sun dried tomatoes. The wine really helps to balance the tartness so that it’s not over powering. The kale adds a nice subtle crunch that works really good with the chewiness of the sun dried tomatoes and the pasta. Every now and then I will throw in some shredded gouda cheese to add in a layer of smokiness to the sauce and it’s so good!! Again, as long as you have the basic recipe, add whatever you would like and enjoy!

Step 1

In a large pot, boil the fettuccini pasta until al dente. Season the water with a little salt and I like to add drop of olive oil to the pot so that the pasta doesn’t stick together. You ca use any type of pasta you have. I’ve made this with farfalle and penne before and I loved it.

Step 2

In a large skillet on medium high heat, add the olive oil and once the oil is hot add in the minced garlic and cook until fragrant. Add in the kale and saute for 3-4 minutes then add in the sun dried tomatoes. Cook the kale and tomatoes for another 5 minutes, the kale should be slightly crispy at this point but cook until you reach your desired tenderness.

Step 3

Pour in the wine and let it cook down until the alcohol evaporates then add in the cream, Worcestershire sauce, dry seasonings, and stir well. If using broth, it does not need to cook down before adding the cream. Bring the cream to a boil and then reduce to a simmer as it thickens. Add in the cooked pasta a little at a time and mix it into the cream sauce. If you want to add in shredded cheese to your sauce this is when you would do it.

Sprinkle grated parmesan cheese on top and enjoy!