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Lilly’s Table

 
 
© Lillys-Table.com Photo of Creamy Carrot & Kale Pasta
 

Tags: Gluten-Free vegetarian Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Creamy Carrot & Kale Pasta

 

This veggie packed creamy pasta cooks up with the simplicity of a box of mac n’ cheese, but is packed with vegetable goodness. Substitute in other leafy greens or other shredded root vegetables.

Ingredients

  • 8 ounces pasta, whole wheat or brown-rice gluten free, any shape
  • 1 teaspoon salt
  • ½ bunch kale, or other dark leafy greens
  • 1 carrot, peeled and shredded
  • ½ cup sour cream
  • 4 ounces cheddar cheese, shredded

Serving Size: 2 People

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Preparation Instructions

Bring a pot of water to a boil. Add the pasta and salt. Cook according to the package instructions- 6-10 minutes usually.

Wash the kale and shake dry. Tear the kale into small shreds, discard the tough inner stem. Place the kale in a skillet over medium heat. The excess water on it will help the kale ‘steam’ in the skillet. Add a splash of water. Saute until it is wilted.

Combine the hot kale, carrots, sour cream and shredded cheddar in a serving bowl.

Drain the pasta reserving some of the pasta water. Toss the pasta with the other ingredients until well coated. Add a splash of the hot cooking water if needed.

Season with a pinch of salt and pepper if desired.