Cheesy Kale Pasta

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Coming in hot with another quick and easy weeknight pasta dish – this time in the form of Cheesy Kale Pasta!

Cheesy Kale Pasta from (@whatsgabycookin)

I’m clearly having a moment with leafy greens. Kale, spinach, arugula… I’m all over it. I currently have no less than 5 containers of greens in my fridge and I can’t get enough. I had such an aggressive amount a few weeks ago I decided to use up a few bunches and fold them into a simple pasta. The result – perfection. Really easy, really delicious and a great way to get tons of veggies into a meal plus cheese and garlic. Cheesy Kale Pasta is a recipe for success if you ask me!

Cheesy Kale Pasta from (@whatsgabycookin)

Cheesy Kale Pasta

4.9 from 7 votes
This pasta is a really easy, really delicious and a great way to get tons of veggies into a meal plus cheese and garlic. Cheesy Kale Pasta is a recipe for success if you ask me!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 4 servings


  • 3 large bunches kale any type (about 1½ pounds)
  • 12 garlic cloves roughly chopped
  • ½ cup olive oil plus more as needed
  • 1 teaspoon red pepper flakes
  • 12 ounces spaghetti
  • 1 cup shredded Parmesan plus more as needed
  • Maldon sea salt and freshly cracked black pepper


  • Bring a large pot of water to a boil.
  • Strip the kale from ribs, then tear the leaves into 2 inch pieces.
  • Heat the oil in a large heavy bottom skillet over medium low heat. Add the kale and sauté for 8-10 minutes until wilted.
  • Add the garlic and red pepper flakes to the kale and cook for about 1 minute more. Season with salt and black pepper and stir to combine.
  • Cook pasta until al dente. Once cooked, reserve about 1 cup of the pasta water and drain the pasta. Add the cooked pasta to kale mixture along with the parmesan and a splash of the pasta cooking water. Stir to combine and simmer over low heat. Adjust seasoning as needed and serve.


  1. This will be perfect tonight! I need to start using all the over-wintered kale before it starts to bolt. Yay green and cheesy pasta!

  2. Oh my goodness! This looks and sounds so good. Can’t wait to try! 🙂

  3. 5 stars
    This was so delicious and made me feel sort of healthy while eating pasta! I love how much flavor you get from just a few ingredients. Added some toasted breadcrumbs to add some more texture and this was an amazing bowl of spaghetti.

  4. 4 stars
    This was very yummy! Used more like 1/2 the kale to cater to my group… I think it’s my second time making it. I think I’d rather add cheese when plating next time. It got a bit too sticky. Liked the toasted breadcrumb idea from comments, but forgot to do it!

  5. Any tips to make this with out the cheese clumping? We are using a very finely grated Parmesan and are careful to add it slowly while stirring but every time (3x!) there is still some cheese clumping. Any ideas? Love the recipe otherwise!

  6. 5 stars
    The taste of the pasta came out great! However, the (freshly) shredded Parmesan seemed to clump a lot and I’m not sure what I did wrong / how to fix. Any ideas?

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