Description
Bright, bold, and comforting, this pasta pairs sautéed garlicky dinosaur kale with zippy lemon, creamy ricotta, and nutty Parmesan. Tossed with tender pasta shells and a hint of heat, it’s a weeknight win that eats like a hug.
Ingredients
1 cup olive oil
20 cloves garlic, finely chopped
4 bunches dinosaur (lacinato) kale, stems and center veins removed, leaves washed and dried
2 teaspoons red pepper flakes
Zest and juice of 4 lemons (divided)
1 cup pine nuts (optional)
Kosher salt & freshly cracked black pepper, to taste
2 lbs small pasta shells
1 cup ricotta cheese
⅔ cup shredded Parmesan cheese
Instructions
Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant but not browned, about 2–3 minutes.
Add kale and cook, tossing, until wilted and tender, about 5–7 minutes. Season with salt, pepper, and half the lemon zest and juice.
Toss cooked pasta into the skillet with kale. Add pasta water as needed to loosen. Stir in ricotta and Parmesan until creamy and evenly combined.
Finish with remaining lemon juice and zest, top with pine nuts (if using), and serve hot.
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Calories: 450
- Fat: 24g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g