Name: Fettuccine with Kale and Tomato-Olive-Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 8 ounces multicolored grape tomatoes (such as Wild Wonder®); 0.5 cup olive oil, divided; 1.5 tablespoons Asiago-Romano cheese mix; 0.33333334326744 (6 ounce) can sliced black olives, including all the juice; 1 tablespoon freshly ground black pepper; 1 tablespoon chopped fresh garlic; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 teaspoon dried basil; 0.5 pound dry fettuccine pasta, broken in half; 2.5 ounces lacinato kale, cut into small pieces; 0.25 stick unsalted butter; 0.33333334326744 cup heavy cream

Fettuccine with Kale and Tomato-Olive-Cream Sauce

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Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.

Recipe by noaddedsaltguy

Published on April 20, 2019

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs

Servings:

Yield:

3 servings

Jump to Nutrition Facts

Ingredients

8 ounces multicolored grape tomatoes (such as Wild Wonder®)
½ cup olive oil, divided
1 ½ tablespoons Asiago-Romano cheese mix
⅓ (6 ounce) can sliced black olives, including all the juice
1 tablespoon freshly ground black pepper
1 tablespoon chopped fresh garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ pound dry fettuccine pasta, broken in half
2 ½ ounces lacinato kale, cut into small pieces
¼ stick unsalted butter
⅓ cup heavy cream

Directions

Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.
After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.
Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.
Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.

Nutrition Facts (per serving)

815	Calories
59g	Fat
64g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 815
% Daily Value *
Total Fat 59g	75%
Saturated Fat 17g	87%
Cholesterol 59mg	20%
Sodium 228mg	10%
Total Carbohydrate 64g	23%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 13g
Vitamin C 39mg	197%
Calcium 143mg	11%
Iron 5mg	27%
Potassium 440mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.