Creamy Kale Pasta

Our creamy kale pasta is inspired by two popular Italian recipes: pasta al limone and broccoli pasta.

It's a terrific recipe for everyday dinners because it's tasty and fulfilling, and you can make it in literally the time it takes to boil the pasta.

The secret to that is to cook the kale with the pasta, in the same pot, at the same time. As a result, the kale gets soft and creamy, and the pasta gets flavorful.

While the pasta cooks, you can make the sauce by whipping together ricotta cheese, grated parmesan cheese, olive oil, salt, and grated lemon zest.

Of course, you can make this recipe vegan by substituting vegan ricotta and parmesan for their dairy-full alternatives. Either way, it's going to be delicious!

When the pasta is al dente, toss it in the sauce with some reserved pasta water, et voilà. Your dinner is served!

Kale

You can use dinosaur kale (also called lacinato kale, cavolo nero, or Tuscan kale) or curly kale.

We'll show you how to make this creamy kale pasta with whole kale leaves, but you can also do it with pre-chopped kale that comes in a bag.

In either case, you'll want to discard the woodier stems.

Also, the kale boils in about 5 to 8 minutes, depending on how tough it is. We advise adding it to the post with the pasta halfway through the pasta cooking time.

Pasta

You can use any pasta, from long shapes like spaghetti and linguine to short ones like rigatoni, rotini, and penne.

To make the recipe gluten-free, all you have to do is substitute gluten-free pasta for wheat pasta.

Ricotta

We make this recipe either with regular ricotta cheese or with our homemade dairy-free ricotta, which you can make with soy milk at home in half an hour.

Parmesan

You can use grated parmesan cheese (we recommend Parmigiano Reggiano or Grana Padano for the best flavor) or substitute a dairy-free alternative.

Olive oil

Olive oil is optional; we use extra virgin olive oil. You can leave it out if you prefer your sauce to be oil-free.

Lemon

Grated lemon zest, ideally from an organic lemon, adds a pleasant zesty flavor to this recipe. However, we don't add lemon juice; we find it makes the sauce too tangy for us.

Nutmeg

Nutmeg is optional. It adds warmth and aroma that goes well with the creamy ricotta sauce.

Garlic

Garlic is optional, and we often don't add it to the sauce. However, if you want to add garlic, add one teaspoon of garlic powder or grate one clove right into the sauce.

Salt and pepper

We use sea salt and freshly ground black pepper. You can also add a pinch of red pepper flakes if you like.

Prep the kale

Bring a large pot of water to a boil. In the mean, time prep the kale.

If you use whole kale leaves, remove the leaves from the stems by holding the stem with one hand and pulling the leaf off with the other.

Rinse the kale, then chop it into bite-size pieces. Set aside.

Boil pasta and kale

When the water boils, add salt and the pasta, and cook it on medium heat for half the time written on the package directions.

Add the kale, stir, and cook until the pasta is al dente and the kale is soft.

Make the sauce

While the pasta cooks, make the sauce.

To a mixing bowl large enough to contain the pasta, add the ricotta, grated parmesan, extra virgin olive oil, grated lemon zest, grated nutmeg, salt, and black pepper.

Stir well with a whisk until combined, taste, and adjust for lemon zest, pepper, and salt.

Toss pasta, kale, and sauce

When the pasta is al dente, reserve one cup of pasta water, drain and add pasta and kale to the bowl with the sauce.

Add ¼ cup of reserved pasta water, and toss until the pasta is fully coated in the sauce. Add more pasta water if necessary.

Serve it in a bowl; you can top it with grated lemon zest, grated nutmeg, black pepper, toasted pine nuts, or crushed walnuts.

Serve with a fresh salad for added greens:

• Italian salad with croutons, black olives, and an easy lemon vinaigrette
• Easy side salad: ready in 5 minutes with leafy greens and grated carrot
• Kale salad: in case you want to use up leftover kale from the pasta
• Fennel and orange salad with black olives and pomegranate seeds
• 15-minute chickpea salad with fresh greens and a tangy mustard dressing

Serve with seasonal roasted vegetables, such as:

• Roasted butternut squash with fresh sage leaves and a buttery, tender, sweet side dish!
• Easy roasted mushrooms: juicy and perfectly chewy, great as a pasta topping
• Rainbow roasted vegetables: a side dish that fits any main meal
• Roasted cauliflower florets: fabulous with white pasta, perfectly charred and tender

Make it with spinach

Substitute spinach for kale to make a wonderfully creamy lemon ricotta pasta with spinach. It's easy, delicious, nutritious, and excellent when kale is out of season.

Check out our lemon ricotta pasta with spinach.

No greens, no problem

If you love the simplicity of a velvety smooth sauce, serve the ricotta sauce with the pasta and garnish with fresh thyme and crushed walnuts.

This is essentially a Pasta al Limone ready in just 15 minutes and a comforting Italian dinner idea.

How to cook pasta

You'll need:

• 2 quarts (8 cups or 2 Liters) of water and 1 tablespoon (15 grams) of salt for 8 ounces (230 grams) of pasta to feed 2 to 3 people.
• 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoons (21 grams) of salt for 12 ounces (340 grams) of pasta to feed 4 people.
• 1 gallon (16 cups or 4 liters) of water and 2 tablespoons (30 grams) of salt to cook 1 pound (450 grams) of pasta to feed 5 people.

Make Ahead & Storage

Make ahead: creamy kale pasta is best eaten right after making it. We don't recommend making it on or for meal prep.

Refrigerator: store leftovers in an airtight container in the fridge for up to 48 hours. Also, store some reserved pasta water.

Freezer: this recipe is not suitable for freezing.

Reheat: do so in a large skillet on medium heat with ¼ to ½ cup of reserve pasta water or plain water for 5 minutes or until the sauce gets creamy. You can also reheat it in the microwave for two minutes, sprinkled with some water.

If you're curious about ways to cook with kale, get inspiration from these green and easy kale recipes:

• Kale pesto pasta with a quick kale pesto hugging tender al dente pasta
• Easy kale chips: a wholesome finger food idea for game nights and dinner with friends
• Tuscan soup with kale, white beans, and a creamy and thick texture
• Easy Italian lentil soup with leafy greens and a rustic tomato-infused flavor
• Savory mushroom pancakes with kale and mushroom filling

More Pasta Dishes

Pasta for dinner is no problem with these quick and tasty 20-minute pasta meals:

• Broccoli pasta with mashed broccoli and orecchiette pasta, a creamy green dinner idea
• Hummus pasta with sautéed mushrooms and hummus sauce, a family favorite
• Pasta Pomodoro with an easy, tasty tomato sauce that everyone will love
• Easy Pasta Puttanesca: dinner in 20 minutes with spaghetti, capers, olives, and loads of tomato sauce
• Lemon pasta: creamy, tangy, and elegant dinner and restaurant-worthy meal

For many more pasta ideas, check out our pasta category page.