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.
12 ounces bucatini
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)
⅛ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
¼ cup pine nuts, toasted
1 cup ricotta cheese
Lemon zest, for serving
Sat fat 9g
How to Make It
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.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.