PENNE ALFREDO WITH KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.
PENNE WITH KALE AND ONION
I love kale; my husband hates it. But when I swapped it into a favorite penne-with-spinach recipe, it was so delicious, he asked for seconds! -Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
PENNE WITH CHORIZO AND KALE
I created this recipe to suit the veggies I happened to have in my fridge at the time. It was pretty slim pickings but if I'd had onions or fresh lemon I might have added those too. As it was, I was pretty pleased with this. If you don't have chorizo, you could use your favourite sausage.
Provided by Sackville
Categories Penne
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Steam the broccoli and set aside.
- Boil some water in a large saucepot and cook the pasta according to package directions.
- Meanwhile, fry the chorizo in a frying pan on a high heat, turning so both sides get nice and crispy.
- Remove the chorizo from the pan and leave to drain on paper towel.
- Use a little more paper towel to clean out most of the fat from the chorizo from the frying pan, then add the olive oil.
- Set the pan over a medium heat and lightly saute the garlic for 30 seconds.
- Add the kale and cook for 1-2 minutes until wilted.
- Stir in the broccoli and chorizo and set aside.
- Drain the pasta and mix in the hot sauce, salt and pepper.
- Stir in the cheddar cheese, then toss with the chorizo mixture and serve.
CHORIZO STEW WITH KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
- Get Rachael's shopping list for this episode's recipes here.
PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
PASTA WITH CHORIZO AND SPINACH
This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it's a cinch to make. "When I get home from work, I like to prepare quick dishes, and this is one of our favorites," Athena says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.
Nutrition Facts : Calories 635 calories, Fat 37g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1333mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.
BAKED PENNE WITH CHORIZO AND TALEGGIO
Make and share this Baked Penne With Chorizo and Taleggio recipe from Food.com.
Provided by Karen in MA
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Boil pasta to almost al dente. Drain the pasta well and return to the pan.
- Stir in the mascarpone until it melts and coats the penne.
- Stir in the scallions, chorizo and Taleggio. Season, and turn the mixture into an ovenproof dish.
- Bake for about 20 minutes until the top is crisp and golden brown.
Nutrition Facts : Calories 542.8, Fat 23.4, SaturatedFat 8.4, Cholesterol 49.9, Sodium 733, Carbohydrate 64.1, Fiber 9.1, Sugar 0.4, Protein 19.9
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