Pasta Alfredo with Kale, Sun-Dried Tomatoes, & Bacon

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Pasta Alfredo with Kale, Sun-Dried Tomatoes, & Bacon

  • Alfredo Sauce (see recipe, below)
  • 1 package of Fettuccine, or other pasta, cooked al dente
  • 1 T of olive oil
  • 2-3 cloves of garlic, minced
  • 6-8 cups of baby kale 
  • 1/4 cup of Sun-Dried Tomatoes, chopped
  • 6-8 slices of bacon, cooked crispy and chopped
  • Salt and pepper to taste

Directions:
In a large pan, cook pasta, according to package directions. While pasta is cooking, prepare Alfredo Sauce, according to recipe below. Drain pasta. In the pan used to prepare pasta, over medium heat, add olive oil and garlic. Stirring, so as not to burn garlic. Add sun-dried tomatoes and kale. Cook until kale just beings to wilt. Turn heat off, add Alfredo sauce. Stirring to combine. Then, add pasta, tossing to coat. Season to taste with salt and pepper. Top with bacon. Serve with green salad.

Alfredo Sauce

  • 8 T of butter
  • 2 to 2 1/2 cups heavy cream
  • 3 tsp cornstarch
  • 2 tbsp cold water
  • 1 cup Parmesan cheese, shredded
  • salt
  • ground pepper

Directions:
Over medium-high heat, melt the butter in a saucepan. Slowly whisk in the heavy cream. Cook, until simmering. Combine the cornstarch and cold water, whisk into the cream mixture. Cook, whisking constantly, until sauce thickens. Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and pepper.

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