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Ingredients30 m servings 462
Original recipe yields 8 servings
- Cook pasta in salted water according to the package instructions.
- While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
- Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.
Per Serving: 462 calories; 22 54.4 18.2 54 205 Full nutrition
ReviewsRead all reviews 2
Delicious! The only changes I made were to use grated (rather than shaved) Parmesan cheese (because grated was what I had on hand) and to toast the almonds before tossing them in. I also chilled...