Description
This vibrant Kale Pasta recipe combines tender pasta with sautéed kale, aromatic shallots, and garlic, finished with a bright touch of lemon juice and savory Parmesan cheese. In just 25 minutes, you can create a healthful, satisfying meal that balances fresh greens with comforting Italian flavors. Perfect for a quick weeknight dinner or a nourishing lunch, this dish is simple yet packed with texture and flavor.
Ingredients
Pasta
- 8 ounces dried pasta (such as spaghetti or angel hair)
Vegetables & Aromatics
- 1 shallot, minced
- 2 cloves garlic, minced
- 8 ounces kale, stems removed and torn into 1-2 inch pieces
Fats & Seasonings
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Finishing Touches
- 1 1/2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. If needed, break the pasta in half and add it to the boiling water. Cook according to package instructions until al dente. Reserve one cup of the pasta cooking water before draining the pasta completely.
- Sauté aromatics: While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
- Sauté kale: Add the torn kale pieces to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the kale has wilted and turned a vibrant deep green color.
- Combine ingredients: Add the drained pasta directly into the skillet with the sautéed kale and aromatics. Toss gently to combine everything evenly. Remove from heat and stir in the lemon juice and grated Parmesan cheese. Season with kosher salt, freshly ground black pepper, and red pepper flakes if using. If the mixture feels too dry, gradually add some reserved pasta water until you achieve your desired sauce consistency.
- Serve: Plate the pasta warm and enjoy immediately for the best texture and flavor.
Notes
- Use fresh kale stems removed for a tender texture; tough stems can be bitter and hard.
- Reserve pasta water is essential to adjust sauce consistency—add gradually to avoid a watery sauce.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper flavor.
- For a vegan version, omit butter and Parmesan; use olive oil only and sprinkle nutritional yeast instead of cheese.
- Adding red pepper flakes gives a subtle heat, but feel free to omit if you prefer a milder dish.
