This pasta dish combines sausage, kale, and sun-dried tomatoes - all tossed in a light lemon cream sauce. This hearty, yet lighter dish takes just 30 minutes to prep and cook. It's an ideal go-to for quick weeknight dinners.
6cupschopped kale(stems removed and leaves roughly chopped)
¼cupheavy cream
¼cupshredded Parmesan cheese(+ extra for serving)
½lemon(juiced)
Kosher salt(to taste)
black pepper(to taste)
Instructions
Cook the pasta in a large pot of salted water until al dente. Before draining, reserve approx. 1 cup of the pasta water. Drain the pasta and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, approx. 6-10 minutes. (Note 1). Transfer the sausage to a paper towel-lined plate.
Add the sliced shallots to the skillet, adding more oil if needed. Saute for one minute and add the sun-dried tomatoes. Cook until softened, 2-3 minutes. Add the garlic and cook another minute.
Stir in the broth, scraping the bits from the bottom of the pan. Add the kale and toss to wilt. Add the sausage back to the pan, then add the cream, pasta, and cheese. Toss to incorporate everything. Add pasta water - starting with ¼ cup - and stir to help bring the sauce together. Add more pasta water if needed.
Add the lemon juice and season to taste with salt and pepper. Stir and serve.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftovers reheat very well in the microwave.
Notes
If using uncooked sausage, allow extra time for the sausage to cook through completely. For links, slice the sausage after it is cooked. For ground sausage, break it into crumbles as it cooks.
For a vegetarian option, omit the sausage and use vegetable broth.