Fresh Basil Fettuccine with Tomatoes & Kale

Fresh Basil Fettuccine

with Tomatoes & Kale

25 MIN
2 Servings
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    From the Test Kitchen

    In this hearty dish, we’re highlighting tender kale, shallot, and juicy tomatoes—cooked with just a bit of crushed red pepper for a kick—tossed with ribbons of basil-infused fettuccine.
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    Wellness Details

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Fresh Basil Fettuccine with Tomatoes & Kale
    Title
    • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
    • 1 bunch Kale
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 2 Tbsps Tomato Paste
    • 1 Shallot
    • 2 Tbsps Mascarpone Cheese
    • 0.7 oz Grana Padano Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. Using your hands, carefully separate the strands of the pasta.

    Cook the vegetables & make the sauce
    2 Cook the vegetables & make the sauce

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. 

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.   

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. Using your hands, carefully separate the strands of the pasta.

    2 Cook the vegetables & make the sauce

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. 

    Cook the vegetables & make the sauce
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.   

    4 Finish the pasta & serve your dish

    To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Finish the pasta & serve your dish
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