Lemon Parmesan Kale Pasta

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This lemon parmesan kale pasta with simple white wine sauce is ridiculous easy and so delicious. Perfect for weeknights or when you need something light.

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Ingredients

Full kale pasta recipe with amounts can be found in the recipe card below.

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  • Olive oil.
  • Kale. Spinach, chard, Cavolo Nero or baby kale can all be used.
  • Fresh Garlic. 
  • Red pepper flakes / Chilli flakes.
  • Fresh lemon juice. 
  • White wine. I used Chenin Blanc but Sauvignon Blanc, Chardonnay or Pinot Grigio will all work.
  • Butter. 
  • Parmesan cheese. Optional. Grana Padano or Pecorino are good substitutes. If you would prefer to keep this recipe vegatarian, substitute with a suitable option.
  • Salt and pepper.
  • Pasta of your choice. I used spaghetti but any long pasta shape will work. Wholewheat or spelt pasta will also be delicious.

How to make kale pasta

  1. How to cook kale for pasta: Slice the woody stem out of the kale then wash well and roughly chop. Dry with a clean tea towel or a salad spinner. In a large frying pan heat the olive oil then sauté the garlic and pepper flakes for 30 seconds. Add the kale and allow to cook until wilted.
  2. Make the sauce: Add the white wine, lemon juice and butter to the pan and allow to simmer for a few minutes until the kale is cooked. Season to taste.
  3. Assemble: Toss in the cooked pasta and a few tablespoons of the pasta cooking water. Add the Parmesan and continue tossing until the pasta is coated. Serve with a generous handful of grated Parmesan.

Can I add cream to this pasta sauce?

Absolutely. You can ½ cup heavy or whipping cream to this recipe when you pour in the white wine and lemon juice. Allow to simmer for 5 minutes until the sauce coats the back of a spoon easily.

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