Pasta with Broccolini, Kale, and Fresh Mozzarella
Veg-centric pasta entrées targets those looking for contemporary flavor combinations paired with the authentic menu appeal of Grande Fresh Mozzarella. Kale paired with Fresh Mozzarella has grown 423% over the last four years according to Datassentials.
Products used: Fior·di·Latte
Yield: One serving
Ingredients
- 1⁄2 oz. Butter (1 tbsp.)
- 1⁄2 oz. Olive Oil (1 tbsp.)
- 1⁄2 tsp. Garlic, minced
- 3 oz. Broccolini, trimmed, blanched (1 1/2 cups)
- 1 oz. Kale, large chop (2 cups)
- 4 oz. Chicken broth or pasta water (1/2 cup)
- 2 oz. Alfredo sauce (1/4 cup)
- 8 oz. Spaghettini, cooked, drained (reserve pasta water if desired) (2 cups)
- 2 oz. Grande Ciliegine Fresh Mozzarella, drained (6 balls)
- Nutmeg, ground, as needed (optional)
- Crushed red pepper flakes, as needed (optional)
Directions
- Heat 1/2 oz. each: butter and olive oil in a sauté pan. Add 1/2 tsp. garlic and heat 30 seconds; add 3 oz. broccolini and 1 oz. kale. Sauté over medium-low heat until kale wilts.
- Add 4 oz. chicken broth (or pasta water), simmer over medium-low heat for 1 to 2 minutes or until vegetables are tender. Add 2 oz. Alfredo sauce and stir to blend.
- Add 8 oz. spaghettini and 6 Grande Ciliegine Fresh Mozzarella balls; toss to blend. Simmer over low heat for 1 minute or until fully heated.
- Portion in pasta bowl. Garnish with nutmeg and crushed red pepper, if desired.
