Bucatini With Kale and Ricotta


This bucatini 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 of creamed kale.

When preparing this recipe for Bucatini With Kale and Ricotta, you can substitute spaghetti for bucatini, but we really love the way the hollow tubes soak up olive oil and extra flavor.
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
25 mins


  • 12 ounces bucatini

  • kosher salt

  • 1 bunch lacinato kale, stems removed, torn into bite-size pieces

  • ¼ cup olive oil

  • 4 cloves garlic, thinly sliced

  • 1 ounce Parmesan cheese, grated (about ¼ cup)

  • teaspoon crushed red pepper flakes

  • ¼ teaspoon black pepper

  • ¼ cup pine nuts, toasted 

  • 1 cup ricotta cheese

  • Lemon zest, for serving


  1. 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.

  2. 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 (per serving)

652 Calories
31g Fat
72g Carbs
22g Protein
Nutrition Facts
Calories 652
% Daily Value *
Total Fat 31g 40%
Saturated Fat 9g 45%
Cholesterol 38mg 13%
Sodium 199mg 9%
Total Carbohydrate 72g 26%
Total Sugars 4g
Protein 22g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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