We all recovered from Thanksgiving?
I have to say, juggling a baby and being a guest at a friend’s house, I sat just long enough to taste everything. I’m kind of regretting not going back for seconds. Anyone ever make a second Thanksgiving dinner? I seriously debating.
I apologize ahead of time if you were looking for a detox recipe. If you were, this is a great one .
For this, I basically added a salad to the pasta. It’s a healthy balance.
I’m always trying out different types of pasta and recently came across Heartland Pasta . They have a huge selection, everything from gluten-free, whole grain, to hidden vegetable. I like the consistency and found it holds up nicely in dishes such as this.
These passed few [okay, nine] months I’ve eaten an embarrassing amount of pasta, but what’s most embarrassing is the fact that it’s either made with olive oil and parmesan or butter. Just how a five year old eats their pasta…
Gluten-free pasta can be tricky. There’s a lot of pasta out there that falls apart or comes out mushy. I’ve also found cooking time can make a big difference, less is usually better.
I connected with the people over at Heartland, who are wonderful by the way, and did a fun little interview and profile  for them. Jump on over and check it out!
I like to
sneak add kale or greens of some sort whenever I can.
Disclosure: These products were paid/provided for by Heartland, but my opinions are my own.
Note: I’ve also made this with kalamata olives, thrown in leftover grilled chicken and it’s delicious! For a little spice, sprinkle a little red pepper flakes.
Creamy spaghetti with Kale & Sundried tomatoes
PRINT  Recipe
- 12 ounces dry Gluten-free Spaghetti
- 2 tablespoons unsalted butter
- 3/4 cup half and half
- 1/2 cup finely grated parmesan cheese
- 2 cups kale, cut and removed from stem
- 1/2 cup sundried tomatoes, removed from oil & chopped
- Salt + pepper, to taste
In a large pot, bring water to a boil and cook spaghetti a few minutes short of the package instructions for al dente.
In a large sauté pan, melt the butter over low heat. Add half & half and mix with the melted butter to combine. Stir frequently until you’re ready to add the pasta.
Once the spaghetti is al dente move the pasta with tongs directly to the sauté pan – no need to drain.
Increase the heat to medium while you toss or mix the pasta with the butter and half & half. Add 1/4 cup of parmesan cheese and toss the pasta until its mixed into the sauce. You may add a little cooking water from the pasta if you need more liquid. Add the rest of the cheese and toss again to combine. Decrease heat and toss in the kale and sundried tomatoes and mix well to combine. Remove after a few minutes or until kale is just slightly wilted
Sprinkle a little salt and pepper to taste. Serve warm and enjoy!
Serves about 4