Kale Pasta
A quick and easy dish featuring creamy garlic and lemon sauce with fresh kale, perfect for a weeknight dinner.
Ingredients
- 8 ounces dried tagliatelle (or fettuccine or any other pasta)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup half and half (or heavy cream if preferred)
- 1 tablespoon lemon juice (from about half a lemon)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup vegetable broth
- 1 bunch kale (stems removed and leaves chopped or torn)
- 1/2 cup freshly grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water before draining the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and stir constantly for about 1 minute.
- Sprinkle in flour and mix well. Quickly add half and half and lemon juice, stirring to create a creamy base. Let simmer until thickened.
- Add vegetable broth and chopped kale, simmering until kale is soft.
- Drain pasta and add it to the skillet, mixing until coated with the sauce. If too thick, add reserved pasta water gradually.
- Mix in parmesan cheese and serve immediately.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of liquid.