Bucatini With Kale and Ricotta

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.

bucatini-kale-ricotta
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 652 calories
    • Fat 31 g
    • Sat Fat 9 g
    • Cholesterol 38 mg
    • Sodium 199 mg
    • Protein 22 g
    • Carbohydrate 72 g
    • Sugar 4 g
    • Fiber 4 g
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.

Ingredients

  1. Check 12 ounces bucatini
  2. Check kosher salt
  3. Check 1 bunch lacinato kale, stems removed, torn into bite-size pieces
  4. Check ¼ cup olive oil
  5. Check 4 cloves garlic, thinly sliced
  6. Check 1 ounce Parmesan cheese, grated (about ¼ cup)
  7. Check teaspoon crushed red pepper flakes
  8. Check ¼ teaspoon black pepper
  9. Check ¼ cup pine nuts, toasted 
  10. Check 1 cup ricotta cheese
  11. Check Lemon zest, for serving

Directions

  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.