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Rustic Tomato Kale Alfredo Pasta up close on green plates with rustic napkins

Rustic Tomato Kale Fettuccine with Tomato Cream Sauce

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


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!


Units Scale
  • 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


  1. Bring a pot of water to a boil for the fettuccine noodles, and heavily salt the water.
  2. 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.
  3. Sweat the onions, until the edges start to turn brown. About 3-4 minutes.
  4. Add in the garlic, kale, and oregano, and toss the ingredients to ensure that the kale is coated in any remaining oil.
  5. Add in salt and pepper, toss to combine. Allow the kale to wilt, about 3 minutes, stirring occasionally.
  6. Stir in the crushed tomato, alfredo sauce. Bring the mixture to a light simmer.
  7. 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.
  8. Garnish the pasta with fresh basil, parmesan and pine nuts if desired.

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