Creamy Linguine Pasta with KaleWhat you need for the pasta: 12 ounces linguine ½ cup onion ½ ts. Garlic 1 ¼ cups milk 1 pk. Cream cheese (cubed) 2 Tb. Butter ½ ts. Salt ¼ ts. Pepper 1 bunch Kale F irst, get your pot of water boiling and get the linquine going! Then, wash and rinse kale with cold water. On a cutting board, trim stems and center ribs (just leaving leaves). Add Kale to food procesoor and chop that baby up! There's no way my kids would ever attempt this, if it wasn't minced. Yes, I'm attempted to "hide" the kale in the pasta. You do what ya gotta do! Heat oil (enough to cover bottom of skillet) in a small/medium skillet. Add kale and stir to coat. Add 1 Tbl garlic salt and 1 Tbl sea salt (because EVERYTHING is better with garlic and salt!). Cook until softened and leaves begin to change color. Set aside. Meanwhile in a large skillet, add the onions and garlic. Cook until tender (a few minutes), then add milk, cream cheese, butter, salt, and pepper; stir until smooth. Add to drained pasta, add kale; heat through. Top pasta with some parmesan cheese and serve.
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