Kielbasa & Kale Fettucini
Updated Feb 15, 2021, Published Oct 09, 2013
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Kielbasa & Kale Fettucini
Ingredients
- ¾ pound kale, tough leaves and center ribs removed, coarsely chopped
- 1 pound gluten-free fettuccini
- 1 tablespoon olive oil, plus more for serving
- 1 pound gluten-free turkey kielbasa, sliced into ¼-inch slices
- 1 cup gluten-free chicken broth
- ½ cup grated parmesan cheese, plus more for serving (omit for dairy-free)
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil.
- Add the chopped kale and blanch for 5 minutes.
- Remove the kale from the water with a sieve and drain.
- Return the water to a boil, add the fettuccini, and cook according to the package directions.
- Reserve 1 cup of the starchy cooking water, then drain the fettuccini and reserve.
- While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until hot.
- Add the sliced kielbasa and brown for about 3-4 minutes per side.
- Add the kale to the cooked kielbasa and cook, stirring, until the kale is tender, about 5 minutes.
- Add the chicken broth, fettuccini, and ½ cup of the reserved starchy cooking water.
- Stir in the cheese, if using.
- Add more of the starchy cooking water if needed.
- Taste and add salt and pepper if needed.
- Drizzle with some olive oil and sprinkle with additional parmesan cheese, if desired.
Nutrition
Calories: 744kcalCarbohydrates: 94gProtein: 41gFat: 22gSaturated Fat: 8gCholesterol: 166mgSodium: 1818mgPotassium: 980mgFiber: 4gSugar: 5gVitamin A: 8840IUVitamin C: 140.7mgCalcium: 333mgIron: 14.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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