Kale Pasta
Servings: 4 people
- 12 ounces (340 grams) pasta any, we use rigatoni
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic crushed
- ⅛ teaspoon red pepper flakes or more to taste
- 6 ounces (170 grams) kale
- 1 cup (250 grams) ricotta or dairy-free ricotta
- ½ lemon the grated zest
- 1 cup (100 grams) parmesan cheese grated, or dairy-free cheese
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Cook 12 ounces pasta in a large pot of salted boiling water as per package instruction minus 1 minute. While the pasta cooks, prepare the kale.
- Rinse and shake the water off 6 ounces kale leaves. Remove the stem and chop into bite-size pieces.
- In a large pan, heat 1 tablespoon extra virgin olive oil with 2 cloves garlic (crushed) and ⅛ teaspoon red pepper flakes.Add the chopped kale, ½ teaspoon salt and sauté for about 5 minutes. Tip: if you like more tender kale, add 1 ladleful of water and cook 5 more minutes.
- Turn heat to low; add 1 cup of pasta cooking water, 1 cup ricotta, 1 cup parmesan cheese, ⅛ teaspoon black pepper, and the zest of ½ lemon.Stir until the sauce gets creamy.
- Add the pasta and toss until well combined, adding more pasta cooking water if necessary.
- Serve immediately with a grating of lemon zest and some freshly cracked black pepper.
Nutrition information is an estimate for 1 serving of creamy kale pasta out of 4.
STORAGE & MAKE AHEAD
Make ahead: creamy kale pasta is best eaten right after making it as the sauce dries up as it gets cold. We don’t recommend making it for meal prep, but because it’s quick and easy, you can make it for an everyday dinner.
Refrigerator: store leftovers in an airtight container in the fridge for up to 48 hours.
Freezer: this recipe is not suitable for freezing.
Reheat: Do so in a large skillet on medium heat with 1/4 to 1/2 cup of reserved 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 water.
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