Creamy Tomato Pasta with Kale

This is a great weeknight, easy recipe for fall or winter.  The kale and tomatos make it seem almost health despite the cream sauce!

Ingredients:

- 1 bunch kale (can use green, red, or rainbow), cut into ~1/2 inch strips

- 1 can crushed tomatos (I used fire-roasted)

- 1 medium sized yellow onion, finely chopped

- 2 cloves garlic, finely chopped

- 1 cup heavy cream

- 1 cup chicken stock

- 1 cup shredded good parmesan

- 1 package wide egg noodles

- Olive oil

- Salt and pepper

Heat about 2T olive oil in a pan.  When hot, add the finely chopped onions and garlic.  Saute until soft and translucent.  Meanwhile, get your water boiling for your pasta.  When it is ready, salt the water and add the egg noodles.  You can substitute in different pasta, but I think a wide noodle is good for this sauce. 

Add the canned tomatos with their juice and the kale.  the kale will seem like an enormous amount, but don't worry it will cook down significantly!

Once the kale is wilted, continue to cook for about 2 minutes to cook off some of the tomato juices. 

Add about 1 cup chicken stock and about 1 cup heavy cream.  Reduce until it is sauce consistency.  Add the grated parmesan.  Season with salt and pepper.

When your noodles are ready, toss everything together.  You could top with more parmesan if desired.  I also think that this pasta would be good with chicken or maybe even shrimp.  It would be ideal with left-over tender roasted chicken that could be pulled off the bone (or a roasted chicken from the grocery if you're in a rush!).



Bon appetite!