Kale Sauce Pasta Recipes

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KILLER KALE PASTA



Killer Kale Pasta image

"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

2 red bell peppers
2 tablespoons extra-virgin olive oil,
plus more for drizzling
2 medium shallots, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 to 2 teaspoons red pepper flakes, plus more for topping
1/2 cup dry white wine
1 28-ounce can diced fire-roasted tomatoes
1 14-ounce can diced fire-roasted tomatoes
2 large bunches kale (2 1/4 to 3 pounds)
4 cups coarsely shredded rotisserie chicken (skin removed)
1 cup chicken stock (optional)
1 pound rigatoni
1 cup grated parmesan cheese (about 2 ounces)

Steps:

  • Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
  • Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
  • Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

PASTA WITH CREAMY KALE SAUCE.



Pasta with Creamy Kale Sauce. image

A flavorful dairy free creamy kale sauce over pasta makes a perfect dinner.

Provided by Kelly Roenicke

Categories     Entree

Time 20m

Number Of Ingredients 10

12 ounces gluten free spaghetti (cooked according to package directions)
1 medium onion (chopped)
4 cloves garlic (minced)
1 Tablespoon olive oil
1 1/2 cups frozen chopped kale
1 cup Daiya shredded mozzarella cheese
1 1/2 cups unsweetened coconut milk
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon garlic powder

Steps:

  • Cook the pasta according to the package directions.
  • In a large pot, cook the onion and garlic in the olive oil over medium heat for about 5 minutes, until fragrant.
  • Add the kale, and cook until heated through. Once the kale is cooked, add the Daiya cheese, coconut milk, garlic powder, salt, and pepper.
  • Continue to cook, stirring constantly, until cheese is melted.
  • Remove pot from heat. Puree the sauce until smooth using an immersion blender.
  • Add the cooked pasta to the kale sauce, and toss to coat. Serve immediately.

Nutrition Facts : Calories 474 kcal, Carbohydrate 76 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Sodium 958 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

KALE-SAUCE PASTA



Kale-Sauce Pasta image

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene's in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Provided by Tejal Rao

Categories     weekday, weeknight, noodles, pastas, main course

Time 20m

Yield 2 servings as a main course or 4 as a side

Number Of Ingredients 7

Kosher salt, to taste
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 pound pasta, like pappardelle or rigatoni
3/4 cup coarsely grated Parmigiano- Reggiano

Steps:

  • Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
  • When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don't drain the pot; you'll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
  • Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

Nutrition Facts : @context http, Calories 944, UnsaturatedFat 28 grams, Carbohydrate 108 grams, Fat 42 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 962 milligrams, Sugar 9 grams

KALE PASTA SAUCE



Kale pasta sauce image

This vibrant pasta dish gets its striking colour from an earthy kale sauce. Sprinkle with pecorino for an umami tang. This recipe comes from nose-to-tail Italian restaurant, Manteca

Provided by Ellie Edwards

Categories     Dinner

Time 35m

Yield Serves 4

Number Of Ingredients 8

400g rigatoni
30g unsalted butter
1 lemon, juiced
a pinch dried chilli flakes, to taste
pecorino, to serve
400g kale (you can use cavolo nero, curly kale or Russian kale)
1 clove garlic, crushed
100g olive oil

Steps:

  • For the kale sauce, slice the leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt.
  • In a separate smaller pan, gently cook the garlic with the olive oil until the garlic begins to soften - but make sure it doesn't burn. Carefully remove the garlic from the oil and discard.
  • Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft.
  • Drain the kale and leave to cool. Once cooled, blend with the garlic oil in a high-powered blender to make a smooth paste.
  • Cook the pasta following pack instructions then drain, reserving 100ml of pasta water.
  • In a large heatproof pan, melt the butter, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste.
  • Divide between plates and sprinkle with the dried chilli, some black pepper and a good grating of pecorino.

Nutrition Facts : Calories 678 calories, Fat 34 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 73.1 grams carbohydrates, Sugar 3.2 grams sugar, Fiber 9.4 grams fiber, Protein 15.1 grams protein, Sodium 0.2 milligram of sodium

KILLER KALE PASTA



Killer Kale Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

2 red bell peppers
Olive oil
2 cloves garlic, minced
2 medium shallots, diced
Kosher salt and freshly ground black pepper
2 teaspoons red pepper flakes, plus extra for finishing
1/2 cup white wine
One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir
2 large bunches kale (about 3 pounds)
4 cups coarsely shredded roasted chicken meat
1 cup chicken stock
1 pound rigatoni
Extra-virgin olive oil
1 cup grated Parmesan

Steps:

  • Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use.
  • Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.
  • Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are "dry," add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
  • Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.
  • Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

CREAMY KALE AND PASTA WITH SWEET SAUSAGE



Creamy Kale and Pasta with Sweet Sausage image

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.

Provided by tcasa

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 6

Number Of Ingredients 13

10 ounces gemelli pasta
1 tablespoon olive oil
3 (3.5 ounce) links sweet Italian sausage, casings removed
1 tomato, diced
½ onion, diced
2 cloves garlic, minced
½ cup low-sodium chicken broth
½ bunch kale, thick stems removed, leaves finely chopped
salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¾ cups milk
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.
  • Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 45.8 g, Cholesterol 51.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 457.2 mg, Sugar 5.9 g

CREAMY KALE AND CHICKEN SAUSAGE PASTA



Creamy Kale and Chicken Sausage Pasta image

This hearty sauce has an abundance of vegetables from onion, kale, mushrooms, and tomato and is served with radiatori pasta. Garnish with shredded Parmesan if desired.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 14

1 pound radiatore pasta
1 bunch chopped kale
1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert's®)
2 tablespoons olive oil
1 ½ cups portobello mushrooms, quartered
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
¼ teaspoon red pepper flakes
1 (20 ounce) jar marinara sauce
¼ cup low-sodium chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for garnish.

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
  • Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
  • Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
  • Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
  • Divide radiatori amongst serving bowls, and top with tomato sauce.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 61 g, Cholesterol 46.3 mg, Fat 16.4 g, Fiber 5.4 g, Protein 17.8 g, SaturatedFat 6.1 g, Sodium 699.1 mg, Sugar 9.7 g

BAKED PASTA WITH KALE



Baked Pasta With Kale image

From Woman's Day: Kale is a hearty, versatile winter green that's also a superfood. Adding it to some of your favorite recipes, like this classic baked penne, gives even your most comforting dishes a serious nutrient boost.

Provided by HisPixie

Categories     Penne

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb penne, whole wheat (or other short pasta)
1 lb kale, stems discarded and leaves cut into 2-inch pieces
3 tablespoons olive oil
20 ounces turkey sausage, Italian, casings removed
1 onion, chopped
kosher salt
pepper
2 garlic cloves, finely chopped
1 tablespoon all-purpose flour
1 cup milk, 1%
1/2 teaspoon crushed red pepper flakes
14 1/2 ounces diced tomatoes, drained
1 cup part-skim ricotta cheese
4 ounces part-skim mozzarella cheese, shredded
2 ounces parmesan cheese, grated

Steps:

  • Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot.
  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl.
  • Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
  • Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper.
  • Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 784.5, Fat 36.4, SaturatedFat 11.3, Cholesterol 188.2, Sodium 918.5, Carbohydrate 79.6, Fiber 11.1, Sugar 3, Protein 37.8

WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE



Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce image

For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get the most nutrients from your pasta. Top with sliced almonds for a plant-based protein boost.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 45m

Number Of Ingredients 10

1/2 cup sliced almonds (2 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 1/2 packed cups)
1 can (15 ounces) cannellini beans, drained and rinsed
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta
1 ounce Parmigiano-Reggiano, finely grated (1 cup)
1/2 cup packed fresh parsley leaves, finely chopped

Steps:

  • Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
  • Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
  • Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
  • In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

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From vegetafull.org


KALE TOMATO PASTA SAUCE RECIPE - READY IN JUST 25 MINUTES
2021-05-16 Method for kale tomato pasta sauce: Add your oil to a deep pan and then add your onions. Cook for a couple of minutes until translucent. Add the mushrooms. Cook for a further 2-3 minutes until lightly browned. Add the kale and garlic. Cook for 1-2 minutes. Add the chopped tomatoes, passata, tomato puree and stock cube. Add a pinch of sugar.
From katykicker.com


ONE-POT ITALIAN SAUSAGE & KALE PASTA RECIPE | EATINGWELL
Step 1. Combine pasta, sausage, kale, tomatoes, onion, garlic, pesto, Italian seasoning, salt and crushed red pepper in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for ...
From eatingwell.com


LAZY DAY PASTA AND GARLIC KALE SAUCE
Bring a large pot of salted water to the boil and add your desired pasta. Cook until al dente, about 10–12 minutes. Drain, then put back into the pot and cover. While your pasta is cooking, heat up about 1 tablespoon of olive oil in a saucepan. Once hot, add the 2 sliced cloves of garlic and sauté until golden and fragrant.
From thehappyfoodie.co.uk


KALE TAHINI PASTA - JUSTINE SNACKS
2022-01-02 This recipe comes down to timing, so here is the step-by-step for this kale pasta: Add the kale to a large bowl. Pour boiling water over the kale until it is fully submerged. Let the kale sit for 2-3 minutes. Then use tongs to transfer the kale into a large blender. Add the tahini, oregano, coriander, cumin and salt to the blender.
From justinesnacks.com


CREAMY KALE AND PASTA BAKE RECIPE | SOUTHERN LIVING
Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese ...
From southernliving.com


SONOMA GOURMET KALE PESTO WITH WHITE CHEDDAR PASTA RECIPE
2022-05-09 Combine kale basil and walnuts in a food processor. 1 cup Sonoma Gourmet Kale Pesto White Cheddar Sauce 34 cup shredded white cheddar cheese 13 cup softened cream cheese 12 cup chopped cooked bacon optional Kosher salt Freshly ground black pepper 15 cups chopped baby kale 4 tablespoons butter softened 8 large slices rustic.
From stupidlywise.blogspot.com


KALE PASTA SAUCE RECIPE (VEGAN) - PLANTILY
2020-05-22 4 cups penne pasta Instructions Bring a large pot of salted water to a boil. While the water is boiling, remove the stem and any large veins from your kale leaves. Peel the garlic clove and cut off any rough end. Once the water is boiling, add 2 cups of packed kale leaves and the garlic clove into the water. Cook for 4-5 minutes.
From plantily.com


KALE PASTA RECIPE WITH LEMON, GARLIC & PARMESAN
2021-04-21 Add the kale to the pot and mix with the butter, olive oil and garlic. Turn to medium-low heat. Season with the salt, pepper and optional red pepper flakes. Add the ½ cup of hot pasta water from your boiling pasta (be careful!) and the lemon. Allow the kale to steam for about five minutes or until tender.
From runninginaskirt.com


SPICY POMODORO SAUCE WITH KALE & PENNE - SAVING ROOM FOR DESSERT
2017-03-06 Drain and set aside until needed. Add the kale to the Pomodoro sauce and cook, stirring occasionally, until wilted, about 5 minutes. Add the drained pasta and cook until heated through. Season with salt and pepper. Spoon into bowls and garnish with fresh torn basil leaves and grated Parmesan.
From savingdessert.com


CREAMY SAUSAGE AND KALE PASTA RECIPE
2022-05-09 Wipe the pan and add a drizzle of olive oil, then add the sausage, breaking up with the back of a wooden spoon and cooking until browned and cooked through. Transfer sausage to a plate (leaving the fat in the pan). Add the remaining garlic to the pan and cook for 1 minute. Add the kale and cook for a few minutes until it starts to become tender ...
From saltpepperskillet.com


KALE MUSHROOM SOUP - THERESCIPES.INFO
https://www.yummly.com › recipes › kale-mushroom-soup?prm-v1=1. All information about healthy recipes and cooking tips
From therecipes.info


SONOMA GOURMET KALE PESTO WITH WHITE CHEDDAR PASTA …
2021-05-23 4 Garlic Cloves ( Minced ) 2 Jars Sonoma Gourmet Kale Pesto With White Cheddar Sauce ( 24.05 oz each) ( Only need to use 1 and 1/2 jars of the Kale Pesto sauce ) Boil The Pasta. Please note that this recipe calls for 2 boxes of Rigatoni pasta but only 1 and 1/2 boxes of pasta is needed. Fill a stock pot with water and add a tablespoon of salt.
From eatwithemily.com


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