Add some greens to your dinner tonight by making this delicious Kale Pasta!
There’s nothing I love more than a big bowl of pasta for dinner. Anytime I have a long and draining day at work or just need a midweek pick-me-up, I find myself bringing a large pot of heavily salted water to a boil and digging through my pantry to find my favorite pasta shape. If I’m not making a batch of pomodoro or bolognese, I’m probably picking up a bunch of kale at the farmers’ market for this pasta recipe—it’s a staple in my household!
I love how the kale gets so tender and flavorful as it gently cooks down with the shallots and garlic. Kale’s earthy, slightly nutty flavor is absolutely divine, especially when paired with tender pasta and a buttery olive oil-based sauce. But if you’d like to level up this recipe, add a few anchovy fillets and a few chili flakes to the aromatics (garlic and shallots). The anchovy lends the sauce an incredible umami flavor, and chili flakes give it a spicy kick. Next time you’re looking for a dish to add to your weekly dinner rotation, try making this kale pasta!
What does “al dente” even mean?
For those who don’t know, al dente in Italian translates to “to the tooth.” The term is typically used to describe cooked pasta that has a firm yet tender texture. Ideally, pasta should have slight resistance when bitten into. The al dente cooking method is essential for creating a pasta dish with a perfect texture. So, if you want your pasta to hold its shape and absorb the sauce without getting mushy, al dente is the way to go.
How do I store leftovers?
You can store any leftover kale pasta in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend cooking it in a lightly oiled pan over medium-high heat for 3-4 minutes or until it’s warm throughout. Alternatively, you can heat it in the microwave for 2-3 minutes. Garnish with a drizzle of extra-virgin olive oil and freshly grated Parmesan.
Serving suggestions
While kale pasta is delicious on its own, it’s even better when it’s served with a few side dishes. Last week, I paired this pasta with an Arugula Caprese Salad With Lemon-Basil Dressing and Parmesan-Roasted Asparagus. You can also serve it with Grilled Romaine Salad—the charred lemony flavor complements the kale pasta. For something simple and quick, Air-Fryer Zucchini is perfect and even works as a topping.
And no pasta is complete without Garlic Breadsticks. If you have time, try making this Pull-Apart Bread Recipe. It’s loaded with mozzarella and is great for mopping any sauce left on your plate!
Kale Pasta
Ingredients
- 8 ounces dried pasta such as spaghetti or angel hair
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot minced
- 2 cloves garlic minced
- 8 ounces kale stems removed and torn into 1-2 inch pieces
- 1 1/2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
- Pinch red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. If needed, break the pasta in half and add it to the water. Cook until al dente according to package instructions. Reserve one cup of pasta water and then drain the pasta.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the shallot and cook until softened; add the minced garlic and cook for 1-2 minutes until fragrant. Then, add the torn kale and sauté for 5-7 minutes until the kale wilts and turns a deep green.
- Add the drained pasta to the skillet with the sautéed kale. Toss gently to mix. Remove from heat and stir in the lemon juice and grated Parmesan cheese, salt, black pepper, and a pinch of red pepper flakes, if desired. If the sauce feels too dry, add a little reserved pasta water to loosen it up. Serve warm.
Leave a Comment