Lemon Garlic Kale Pasta

$To make Lemon Garlic Kale Pasta, you will need: - 8 oz pasta of choice (spaghetti, fettuccine, or penne) - 2 tablespoons olive oil - 4 cloves garlic, minced - 6 cups kale, stems removed and chopped - 1 lemon (zested and juiced) - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - ½ cup grated Parmesan cheese (or a vegan alternative) - 2 tablespoons pine nuts, toasted (optional) - Fresh basil leaves for garnish You can swap ingredients if needed. Use any pasta you have. Whole wheat or gluten-free pasta work well. Instead of olive oil, try avocado oil for a different flavor. For garlic, use garlic powder in a pinch. If you don't have kale, spinach is a great choice. You can use lime juice instead of lemon. For cheese, nutritional yeast makes a good vegan option. Want to make this dish even better? Add some toasted pine nuts for crunch. Sliced cherry tomatoes bring sweetness. Cooked chicken or shrimp adds protein. If you like more heat, toss in extra red pepper flakes. You can also add a handful of peas for color and taste. {{ingredient_image_1}} To start, boil a large pot of salted water. Add 8 ounces of pasta and cook it until it's al dente. Follow the package instructions for timing. Once done, save one cup of the pasta water. Drain the pasta and set it aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 4 minced garlic cloves. Sauté for about one minute. You want to smell the garlic, but don’t let it brown. Now, add 6 cups of chopped kale to the skillet. Cook the kale for about 3 to 5 minutes. Stir it often until it wilts and becomes tender. To spice things up, mix in ½ teaspoon of red pepper flakes. Now it’s time to mix! Add the drained pasta to the skillet with the kale. Pour in the juice and zest of one lemon. Don’t forget to add a splash of the reserved pasta water. Toss everything well. If it seems dry, add more pasta water until it’s just right. Season your dish with salt and pepper to taste. Stir in ½ cup of grated Parmesan cheese until it melts and mixes in well. This adds creaminess and flavor. To serve, divide the pasta among plates. If you like, sprinkle on some toasted pine nuts for crunch. Garnish with fresh basil leaves. This gives your dish a lovely touch and adds a hint of flavor. Enjoy your meal! To cook pasta just right, start with a large pot. Use plenty of salted water. Bring it to a boil before adding your pasta. Cook it until it's al dente. This means it should be firm when you bite it. Remember to reserve one cup of pasta water before draining. This water helps mix the sauce later. Garlic is key for flavor. Sauté it gently to bring out its aroma. Don't let it brown; just cook until fragrant. Adding red pepper flakes gives a nice kick. You can adjust the amount based on your taste. The lemon juice and zest brighten the dish. They add a fresh, zesty note that pairs well with kale. Serve your Lemon Garlic Kale Pasta in shallow bowls. This helps show off the vibrant greens and pasta. Top with more grated Parmesan for a rich touch. Add a lemon wedge on the side for color. Fresh basil leaves make a lovely garnish. They add a pop of green and extra flavor. Pro Tips Use Fresh Garlic: Freshly minced garlic packs a stronger flavor than pre-minced or powdered garlic, enhancing the overall taste of your dish. Adjust the Spice: Feel free to modify the amount of red pepper flakes based on your spice tolerance. Start with less and add more if desired. Perfect Pasta Texture: Always cook pasta al dente, as it will continue to cook slightly when mixed with the kale and sauce, preventing it from becoming mushy. Garnish for Flavor: Fresh basil not only adds color but also enhances the dish with a refreshing flavor. Consider adding other herbs like parsley or arugula for variety. {{image_2}} You can easily make this dish vegan. Simply skip the Parmesan cheese or use a vegan alternative. Nutritional yeast adds a cheesy flavor without dairy. You can also add a splash of lemon juice for extra zest. This keeps the dish bright and fresh. For a gluten-free option, choose pasta made from rice or lentils. These options work well and still taste great. Cook them according to the package instructions. The lemon and garlic flavors shine through, making it just as delightful. Want to add protein? Chicken or shrimp works perfectly. Cook your protein first in the olive oil. Then, follow the recipe steps as usual. This makes your meal heartier and more filling. You can also try chickpeas for a plant-based boost. They pair well with kale and add great texture. Lemon garlic kale pasta keeps well in the fridge. Store it in an airtight container. It lasts for 3 to 5 days. Make sure it cools down before sealing it. This helps prevent sogginess. If you want to freeze it, pack it tightly in a freezer-safe bag. Remove as much air as possible. It stays good for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of water or olive oil to keep it moist. Stir until heated through. You can also microwave it, but cover it to avoid drying out. Enjoy your pasta just like the first time! To make Lemon Garlic Kale Pasta, follow these steps: 1. Cook the Pasta: Start with 8 oz of pasta. Boil water, add salt, and cook the pasta until al dente. Save one cup of pasta water, then drain the pasta. 2. Sauté the Garlic: Heat 2 tablespoons of olive oil in a skillet. Add 4 cloves of minced garlic. Cook for about one minute. 3. Prepare the Kale: Add 6 cups of chopped kale to the skillet. Sauté for about 3-5 minutes, until it wilts. Mix in ½ teaspoon of red pepper flakes. 4. Combine Ingredients: Add the drained pasta to the skillet. Pour in the zest and juice of one lemon. Use a splash of reserved pasta water to blend everything. Toss to combine. 5. Add the Finishing Touch: Season with salt and pepper. Stir in ½ cup of grated Parmesan cheese until melted. 6. Serve: Plate the pasta. Top with optional toasted pine nuts and fresh basil leaves. If you need a substitute for Parmesan cheese, try these options: - Nutritional yeast for a vegan option. - A mix of ground almonds and nutritional yeast for added texture. - Grated Pecorino Romano for a similar flavor. - Vegan Parmesan cheese from the store. Yes, you can use different types of pasta. Here are some ideas: - Spaghetti for a classic feel. - Fettuccine for a wider noodle. - Penne for easy scooping. - Gluten-free pasta for a gluten-free dish. Lemon Garlic Kale Pasta lasts about 3-5 days in the fridge. Store it in an airtight container. Reheat it gently on the stove or in the microwave. Add a splash of water to keep it moist. This post covered how to make Lemon Garlic Kale Pasta. You learned the key ingredients and some tasty substitutions. I shared step-by-step instructions to make cooking easier. You'll also find helpful tips to boost flavor and presentation. Lastly, we explored variations and how to store the pasta. This dish is flexible, tasty, and quick. Try it out, and make it your own! Enjoy your cooking adventure!$

Lemon Garlic Kale Pasta

A delightful pasta dish featuring sautéed kale and garlic, brightened with lemon and topped with Parmesan.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz pasta of choice (spaghetti, fettuccine, or penne)
2 tablespoons olive oil
4 cloves garlic, minced
6 cups kale, stems removed and chopped
1 lemon zested and juiced
0.5 teaspoon red pepper flakes (adjust to taste)
to taste salt and pepper
0.5 cup grated Parmesan cheese (or a vegan alternative)
2 tablespoons pine nuts, toasted (optional)
for garnish fresh basil leaves

Instructions

In a large pot of salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Add the chopped kale to the skillet and sauté for about 3-5 minutes, or until it is wilted and tender. Stir in the red pepper flakes for an added kick.
Add the cooked pasta to the skillet with the kale. Pour in the lemon juice and zest, and a splash of the reserved pasta water to help combine everything. Toss everything together well. If the pasta seems dry, add more pasta water as needed.
Season with salt and pepper to taste, and stir in the grated Parmesan cheese until melted and evenly distributed.
Divide the pasta among plates, topping with toasted pine nuts if using, and garnish with fresh basil leaves for color and added flavor.

Notes

Serve the pasta in shallow bowls, ensuring that the kale and garlic are evenly distributed throughout. Add a sprinkle of extra Parmesan on top and a lemon wedge on the side for a pop of color.

Keyword garlic, kale, lemon, pasta, vegetarian