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Pasta with Kale and Ricotta

1 box pasta (Bucatini, Fettuccine, Spaghetti, etc.)
1/3-1/2 bag of Kale
1/4 cup Olive Oil
4 cloves garlic
1/4 cup Parmesan Cheese, grated
1/4 tea. red pepper flakes
1/4. tea. black pepper
lemon zest of one lemon
1/4 cup nuts (pine, slivered almonds, pistachios)
1 cup ricotta cheese

Cook pasta in salted water according to directions on box to al dente. Add Kale and cook for 30 seconds more. Drain, reserving 3/4 cup of pasta water.
Heat oil and garlic in a large pot (large enough to hold the entire dish) for four minutes or until lightly golden. Add Red pepper flakes and cook an additional 30 seconds. Add lemon zest, drained pasta and Kale and the reserved pasta water. Toss, coating pasta. Serve topped with nuts and small spoons of ricotta.

source: simplified from the recipe at Real Simple

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