Kale Linguine recipe

All Recipes Best Recipe Main Dish Recipes Pasta

Ingredients

7 ounces whole wheat linguine
1 cup water
1 cup beef stock
½ pound fresh kale, chopped
1 tablespoon olive oil
1 pound ground beef
½ cup diced onion
½ cup diced celery
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 tablespoon Italian seasoning
3 tablespoons whole milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Nutrition Info

464.9 calories
carbohydrate: 44.5 g
cholesterol: 75.6 mg
fat: 19.3 g
fiber: 9.5 g
protein: 30.3 g
saturatedFat: 6 g
servingSize: -
sodium: 697.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.

  2. Bring water and stock to a boil in a medium pot over high heat. Add kale, reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.

  3. Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery, continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.

  4. Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper, stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

Recipe Yield

4 servings

Recipe Note

This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!

Do you like the recipe? Share this tasty recipe!