Pasta with Broccolini, Kale, and Fresh Mozzarella

Veg-centric pasta entrée 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.

Pasta with Broccolini, Kale and Fresh Mozzarella

1/2 oz. (1 tbsp.) Butter

1/2 oz. (1 tbsp.) Olive Oil

1/2 tsp. Garlic, minced

3 oz. (1 1/2 cups) Broccolini, trimmed, blanched

1 oz. (2 cups) Kale, large chop

4 oz. (1/2 cup) Chicken broth or pasta water

2 oz. (1/4 cup) Alfredo sauce

8 oz. (2 cups) Spaghettini, cooked, drained (reserve pasta water if desired)

Nutmeg, ground, as needed (optional)

Crushed red pepper flakes, as needed (optional)


Pasta with Broccolini, Kale and Fresh Mozzarella
Yield: One Serving
  1. 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.
  2. 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.
  3. 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.
  4. Portion in pasta bowl. Garnish with nutmeg and crushed red pepper, if desired.