Food Recipes Bucatini With Kale and Ricotta 4.3 (112) 2 Reviews 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. By Paige Grandjean Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 25 mins Yield: 4 Jump to Nutrition Facts Ingredients 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) ⅛ teaspoon crushed red pepper flakes ¼ teaspoon black pepper ¼ cup pine nuts, toasted 1 cup ricotta cheese Lemon zest, for serving Directions 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. Rate it Print Nutrition Facts (per serving) 652 Calories 31g Fat 72g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.