Lemon Kale Pasta

This Lemon Kale Pasta is a creamy and flavorful pasta dish that combines the fresh and tangy taste of lemon with the earthy and nutritious flavor of kale.

This dish starts by cooking pasta until it’s al dente and then tossing it in a rich and creamy sauce made with butter, garlic, heavy cream, and Parmesan cheese. The star ingredient of the dish, kale, is wilted in the skillet and adds a burst of green and healthy goodness to the pasta.

The creamy garlic sauce is then flavored with the juice and zest of a lemon, which brings a bright and citrusy note to the dish. For a little bit of heat, red pepper flakes are added, adding a subtle spiciness to the pasta.

The finished dish is a delicious and comforting meal that is perfect for a cozy night in or for entertaining guests. It’s a great way to get your daily dose of greens and it’s also incredibly easy to make, using just a handful of simple ingredients that are likely already in your kitchen.

Why You’ll Love This Lemon Kale Pasta Recipe

• It’s easy to make. This pasta recipe uses simple ingredients and can be prepared in under 30 minutes, making it a quick and easy meal for busy weeknights.

• This dish includes nutrient-rich kale, which is packed with vitamins and minerals, as well as lemon juice, which is high in vitamin C. Additionally, the dish can be made gluten-free by using gluten-free pasta.

• It’s flavorful. The combination of butter, garlic, heavy cream, and Parmesan cheese creates a rich and savory sauce that complements the fresh, tangy taste of the lemon and the earthy flavor of the kale. The dish also has a subtle kick of spiciness from the red pepper flakes, which adds an extra layer of flavor.

• This recipe is easily customizable and can be adapted to suit different dietary preferences or to use up any ingredients you have on hand. For example, you could opt for vegan butter and coconut cream and vegan cheese to make it a vegan pasta recipe or swap regular pasta for a gluten-free one.

Ingredients List and Substitutions

• I used farfalle pasta for this recipe but feel free to use any short and study pasta shape like penne or eliche.

• Unsalted butter is melted and used to cook the garlic, infusing the dish with a rich, savory flavor. You can substitute butter for extra virgin olive oil.

• The minced garlic is cooked in the butter and adds a strong, pungent taste that complements the other ingredients in the dish.

• Kale is a key ingredient in this dish, providing a nutritious and flavorful addition. The kale is wilted in the skillet and adds a slightly bitter, earthy taste that pairs well with the other ingredients. You can use fresh kale leaves or frozen kale.

• The heavy cream is added to the skillet and forms the base of the creamy sauce. It adds richness and depth to the dish.

• Red pepper flakes are optional so adjust based on your tolerance. It adds a subtle kick of spiciness that complements the tangy lemon and savory garlic flavors.

• The grated Parmesan cheese is added to the sauce and melts to create a creamy, cheesy texture. It also adds a salty and nutty taste that enhances the overall flavor of the dish.

• Lemon juice and lemon zest are added to the kale lemon pasta dish, providing a bright and citrusy flavor that balances out the richness of the heavy cream and butter.

• Add salt to taste and enhances the flavors of the other ingredients.

• Save some reserved pasta water is used to thin out the sauce if it becomes too thick. It also helps the sauce to cling to the pasta better.

Step-by-Step Cooking Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. (Remember to reserve at least1 a cup of pasta water before draining the pasta).
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the chopped kale to the skillet and cook for 5 minutes until wilted.
4. Bring the heat to medium-low. Pour in the heavy cream and red chili flakes and stir to combine. Let the sauce slowly cook for 5 minutes or until the sauce has thickened.
5. Add the grated Parmesan cheese to the skillet and stir to combine.
6. Squeeze the lemon juice over the skillet and add the lemon zest. Stir to combine.
7. Season with a pinch of salt to taste.
8. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some reserved pasta water to thin it out.
9. Serve hot, garnished with additional Parmesan cheese and grated lemon zest.

Important Recipe Tip

Don’t let the heavy cream boil. To prevent the heavy cream from curdling, heat it gently, and don’t let it boil. Also, remove the skillet from the heat before adding the Parmesan cheese to prevent clumping.

What to serve with Lemon Kale Pasta

• Grilled or roasted chicken.
• Sautéed shrimps.
• A pan-seared salmon fillet would add a rich buttery texture to the dish. The lemon flavors in the pasta would complement the fish well.
• For a vegetarian or vegan option, grilled tofu would add a hearty and protein-packed addition to the dish.
• Roasted asparagus would add a crunchy and earthy flavor to the dish.

FAQs

How to properly cook kale?

Kale can be tough, so it’s important to cook it properly to avoid a chewy texture. In this recipe, the kale is wilted in the skillet for a few minutes until it’s tender. Be sure to remove any thick stems and chop the kale into bite-sized pieces before cooking.

How to make the pasta sauce creamy without curdling the heavy cream?

To prevent the heavy cream from curdling, it’s important to heat it gently and not let it boil. Also, make sure to remove the skillet from the heat before adding the Parmesan cheese to prevent it from clumping.

Can this recipe be made ahead of time?

While the dish is best when served immediately, you can make it ahead of time and reheat it on the stove or in the microwave. If the sauce has thickened too much, you can thin it out with a bit of reserved pasta water.

How can I adjust the recipe to make it more or less spicy?

If you want to make the dish less spicy, you can omit the red chili flakes altogether. If you want to make it spicy, you can increase the number of red chili flakes or add a pinch of cayenne pepper.

How to store this Lemon Kale Pasta

If you have leftovers, you can store in an airtight container in the refrigerator for up to 3 days. To reheat, you can either use the microwave or heat it on the stove over low heat until it’s warmed through.

Keep in mind that the pasta may absorb some of the sauce as it sits, so you may need to add a bit of reserved pasta water or additional cream to loosen up the sauce when reheating. Also, note that the texture of the pasta may change slightly upon reheating, becoming softer or mushier.

Other Kale Pasta Recipes To Try

Chicken Kale Tomato Pasta