Rustic Tomato Kale Fettuccine with Tomato Cream Sauce

Perfect for Valentine’s Day, and ready in just 30 minutes, this rustic tomato kale fettuccine with tomato cream sauce is bright, colorful, and full of flavor for a special day, or any day in between!

Dish Count :: 1 large skillet, 1 pot

I fell for it, the panic of an impending snow storm. Seattle doesn’t get crazy weather too often, let along back to back snow storms, but here we are, clearing the shelves at grocery stores, knocking off grandmas over the last loaves of bread, and me saying to myself “really, what is all this panic about? People, ugh”… and then proceeding to go buy $170 in groceries just in case we are saucked in and house bound for the next 4.63 months because we can’t get out. I looked like a borderline prepper.

In my shopping spree, full of frozen toaster waffles, baby food, 2 gallons of milk (I don’t even drink milk…), and whatever else ended up in my cart, I grabbed one of these prepared dinner meal packs from my store for an easy dinner that I could prepare should our power go out. In the panic, I made sure that Ben filled the grill’s propane tank so that I could fire up my large camp stove outside and do some cooking for us, since our kitchen range is electric. I was not going to be caught out again like after the last power outage.

It was a fettuccine and tomato cream sauce dinner. And sure it was good, easy (hello, no prep or chopping!), it still lacked some zazz. But it was so easy, I wanted to put my own spin on it for you guys. With Valentine’s Day coming up (omg is it tomorrow? Crap.) I wanted to give you, and anyone panicking for ideas, a shot at something special for your loved one. And if you’re stuck together for four days, with a tantruming toddler, in a snow blocked house, you might as well eat well while you’re at it!

The ingredients are simple, and include a few pre-packaged items like fresh fettuccine from your grocer’s refrigerated section, and the prepared alfredo sauce, too. It all helps this dish come together in a snap. And as a hater of kale, my opinions totally changed with this rustic tomato kale fettuccine.

Ingredients Needed for Tomato Kale Fettuccine with Cream Sauce

• 1 pint Cherry Tomatoes
• 2 Tbsp Oil, such as vegetable or olive oil
• 1/2 cup Onion, finely diced
• 2 cloves Garlic, minced
• 1 bunch (4 cups) Kale, stem removed and chopped
• 1 Tbsp dried Oregano, or Italian Seasoning
• 1/2 tsp Salt
• 1/4 tsp Ground Pepper
• 1 cup Crushed Tomatoes
• 1 cup prepared Alfredo Sauce
• 1 package Fresh Fettuccine Pasta
• Fresh Basil, minced for garnish
• Grated Parmesan, for garnish
• Pine Nuts, optional

How to Make This Recipe

Bring a pot of water to a boil for the fettuccine noodles, and heavily salt the water.

In a large non-stick skillet, heat oil. Once heated, add in tomatoes and stir with a wooden spoon until the tomatoes begin to blister. About 2 minutes. Once blistered, add in the onion.

Sweat the onions, until the edges start to turn brown. About 3-4 minutes.

Add in the garlic, kale, and oregano, and toss the ingredients to ensure that the kale is coated in any remaining oil. Add in salt and pepper, toss to combine. Allow the kale to wilt, about 3 minutes, stirring occasionally.

Stir in the crushed tomato, alfredo sauce. Bring the mixture to a light simmer.

Prepare the noodles according to the package directions. Immediately drain and add into the skillet with the sauce. toss the noodles to coat with pasta sauce. Serve immediately.

Garnish the pasta with fresh basil, parmesan and pine nuts if desired.

Now, I need to break out of this snowbound house and go stock up on some Valentine’s.

Enjoy!

Need a few other ideas for some Valentine’s Day dinners or desserts? Try these!

Chocolate Raspberry Espresso Pudding Cake

Double Chocolate Creme Brulee

30 Minute Sun Dried Tomato and Basil Stuffed Chicken Thighs 

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Rustic Tomato Kale Fettuccine with Tomato Cream Sauce

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Ready in just 30 minutes, this rustic tomato kale fettuccine with tomato cream sauce is bright, colorful, and full of flavor for a special day, or any day in between!

• Author: Megan
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Pasta
• Method: Stove Top
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pint Cherry Tomatoes
• 2 Tbsp Oil, such as vegetable or olive oil
• 1/2 cup Onion, finely diced
• 2 cloves Garlic, minced
• 1 bunch (4 cups) Kale, stem removed and chopped
• 1 Tbsp dried Oregano, or Italian Seasoning
• 1/2 tsp Salt
• 1/4 tsp Ground Pepper
• 1 cup Crushed Tomatoes
• 1 cup prepared Alfredo Sauce
• 1 package Fresh Fettuccine Pasta
• Fresh Basil, minced for garnish
• Grated Parmesan, for garnish
• Pine Nuts, optional

Instructions

Bring a pot of water to a boil for the fettuccine noodles, and heavily salt the water.

In a large non-stick skillet, heat oil. Once heated, add in tomatoes and stir with a wooden spoon until the tomatoes begin to blister. About 2 minutes. Once blistered, add in the onion.

Sweat the onions, until the edges start to turn brown. About 3-4 minutes.

Add in the garlic, kale, and oregano, and toss the ingredients to ensure that the kale is coated in any remaining oil. Add in salt and pepper, toss to combine. Allow the kale to wilt, about 3 minutes, stirring occasionally.

Stir in the crushed tomato, alfredo sauce. Bring the mixture to a light simmer.

Prepare the noodles according to the package directions. Immediately drain and add into the skillet with the sauce. toss the noodles to coat with pasta sauce. Serve immediately.

Garnish the pasta with fresh basil, parmesan and pine nuts if desired.

Keywords: Pasta, Fettuccine, 30 Minutes or Less, Dinner, Recipe, Tomato, Vegetarian