This pasta dish is bright, thanks to lemon zest, has a touch of heat from red pepper flakes, and is tied together with rich and creamy ricotta. Parmesan softens and gets trapped in the kale leaves, reminding us a bit of creamed kale. You can substitute spaghetti for bucatini, but we really love the way the hollow tubes soak up olive oil and extra flavor. Some quick tips: run your fingers along both sides of the kale to remove the leaves from the stems quickly, and be sure to watch the pine nuts closely because they can burn quickly.

Paige Grandjean
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling, salted water until almost al dente, 6 to 7 minutes, adding kale during last 10 seconds. Drain, reserving ¾ cup of the pasta water.

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  • Heat oil and garlic in a large skillet over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add pasta and kale, Parmesan, red pepper flakes, and reserved pasta water; cook, tossing, until sauce thickens and coats pasta, about 3 minutes. Season with salt and pepper. Top with pine nuts, ricotta, and lemon zest.

Nutrition Facts

652 calories; fat 31g; saturated fat 9g; cholesterol 38mg; fiber 4g; protein 22g; carbohydrates 72g; sodium 199mg; sugars 4g.