I came up with this pasta recipe to incorporate kale into our diet. My husband had thirds the first night I made it and he is not a fan of kale (or anything green). Even the kids loved it! Enjoy.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
458 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
Step 3
While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
Step 4
Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
1 ¾ cups milk
1 tablespoon olive oil
2 cloves garlic, minced
salt and freshly ground black pepper to taste
1 tomato, diced
½ onion, diced
½ cup low-sodium chicken broth
1 tablespoon grated Parmesan cheese, or to taste (Optional)
10 ounces gemelli pasta
3 (3.5 ounce) links sweet Italian sausage, casings removed
½ bunch kale, thick stems removed, leaves finely chopped
