When you want pasta but also need your greens… Well guess what? You can have it all. My NEW Lemony Garlic Kale Bucatini is what my personal dreams are made of. It feels decadent but in reality you’re getting in more greens that what people eat in a week. There’s 10 (yes 10) cups of kale in it and you can honestly add more if you’re feeling extra green. You can add shrimp for protein or even skip the pasta for a delish, nutrient dense side. It’s a fun one to play with! 😊
Lemony Garlic Kale Bucatini
Ingredients
- 1 lb bucatini or pasta of choice
- 10 cups kale about 2 large bunches, de-stemmed and roughly chopped
- 1/4 cup olive oil
- 5 cloves garlic minced
- Juice from 1 lemon
- 1/4 tsp red chili flakes
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup grated parmesan cheese
Instructions
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Cook pasta according to the package and reserve 1 cup pasta water before draining. Do not rinse.
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Heat the olive oil in a large pot over medium heat. Add the kale and stir for about 2 minutes until it has wilted down then add the garlic. Season with salt, pepper red chili flakes and stir to combine. Continue to stir for 1-2 minutes more.
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Remove from heat and add the lemon juice, pasta, parmesan cheese and about 1/2 the pasta water. Toss with tongs to combine and add additional pasta water as needed. If the pasta seems dry, it needs more water! Season to taste and add more cheese, lemon and chili flakes to serve. Makes 4-6 servings.
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