Lemony Kale Pasta
Ingredients
- For the dressing: ⓘ
- 2 cloves garlic, peeled ⓘ
- 1/2 tsp. kosher salt, divided ⓘ
- 1/2 cup finely grated Parmesan cheese ⓘ
- 5-6 tbsp. extra virgin olive oil ⓘ
- Juice of 2 lemons
- 1/4-1/2 tsp. red pepper flakes ⓘ
- Freshly ground black pepper, to taste ⓘ
- For the pasta: ⓘ
- 1 lb. whole grain pasta, such as penne ⓘ
- 1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Instructions
- Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef's knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes, the remaining salt and black pepper. Whisk together until well combined.
- Lightly sautee the kale, stems first thinly sliced and then leaves so that they still retain structure. let cool and then toss with dressing.
- Cook the pasta in the boiling water according to the package directions. Chop the kale into 1/2-inch ribbons. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).