Cheesy Kale Pasta
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!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Always save some pasta cooking water before draining it. You'll come to see this is the best way to finish up any type of sauce.
Nutrition
Calories: 701kcal | Carbohydrates: 72g | Protein: 24g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 468mg | Potassium: 598mg | Fiber: 7g | Sugar: 3g | Vitamin A: 10085IU | Vitamin C: 94mg | Calcium: 580mg | Iron: 3mg