Lemon Parmesan Kale Pasta Recipes

LEMONY PASTA WITH KALE AND PARMESAN

Steps:

• Bring a large pot of water to a boil. Meanwhile heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the sliced fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until soft and cooked down.
• Once water has come to a boil add 3 teaspoons salt to the water then add the pasta and cook according to package.
• Add the chopped kale to the fennel with another 1/4 teaspoon salt and some freshly cracked pepper. Cook for 2-3 minutes until kale has wilted down. Turn off heat and set aside until pasta is done cooking.
• When pasta is done cooking, reserve 1 cup of the pasta water and add the cooked pasta to the kale mixture.
• Squeeze the fresh lemon juice and sprinkle parmesan on pasta and toss to combine with the kale mixture. Add a little bit of the reserved pasta water as needed to help loosen up the sauce. Serve with extra parmesan if needed.

LEMON + HERB GARLIC PARMESAN KALE PASTA

Steps:

• To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn't take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so-'al dente').
• Over medium-high heat, melt 2 Tbsps of unsalted butter in a 10-inch skillet.
• Once heated, melt the remaining 1 Tbsp of butter and add minced garlic sauté frequently about 1 minute until translucent and fragrant.
• Add in the seasonings and stir together until well combined. Add in the kale and cook until the kale becomes wilted, about 2-3 minutes.
• Stir in the lemon juice, white cooking wine, chicken stock, and grated cheese until combined and sauce begins to bubble, about 3-4 minutes. Add in the cooked pasta and stir until pasta is well coated.
• Remove from heat and serve with additional grated parmesan, if desired.
• Bon Appetit!

LEMON PARMESAN KALE PASTA

Steps:

• 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.
• 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.
• 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.