Roasted Garlic and Kale Alfredo Shells

• 12 oz pasta shells
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 head garlic
• 4 cups kale, stems removed and chopped
• 4 tbsp butter
• Salt and pepper to taste
• 1/2 tsp nutmeg
• 1/2 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. 2 Meanwhile, cook pasta shells according to package instructions until al dente.
3. 3 In a saucepan, melt 2 tbsp butter over medium heat. Add kale and sauté until tender.
4. 4 In another saucepan, melt remaining 2 tbsp butter, then whisk in heavy cream, roasted garlic cloves (squeezed from skins), 1 cup Parmesan, nutmeg, salt, and pepper. Simmer until thickened.
5. 5 Drain pasta and combine with kale and Alfredo sauce. Transfer to a serving bowl.
6. 6 Top with extra Parmesan and serve.

Equipment

• Oven
• Saucepan
• Colander

Variations

• Add cooked chicken or shrimp for a protein boost.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute kale with broccoli florets.

Pairings

• A crisp Chardonnay or a glass of sparkling water with lemon.

Nutrition

Tips

• For a richer flavor, toast the garlic in foil at room temperature for a few hours before roasting.
• Add a splash of pasta water to loosen the sauce if it's too thick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with additional milk or cream.

Serving Suggestions

• Pairs beautifully with a side of garlic bread or a fresh green salad.

FAQ