This 20-minute creamy kale pasta is a one-pot wonder, made with just 8 ingredients. It's an easy, delicious choice for weeknights, featuring a light and lemony cream sauce.
Boil the pasta as per the package instructions. Remember to reserve a cup of the pasta water before draining.
Wash the kale and remove any large stems.
Sauté the garlic and make the sauce:
Heat olive oil in a non-stick skillet over medium heat. Once hot, add the minced garlic and sauté for 3 minutes until fragrant and golden. *Be sure not to overcook the garlic.
Add the cream to the pan and bring to a simmer. Stir in the grated Parmesan and whisk together.
Add Kale and lemon, combine and serve:
Incorporate the lemon zest and kale into the sauce. Let it simmer for a minute or two until the kale wilts. If the sauce thickens too much, add some of the reserved pasta water.
Toss in the cooked pasta and top with chopped walnuts or pine nuts. Garnish with fresh basil.
Notes
Storing and Reheating Leftovers: Store leftovers in the fridge for up to 4 days. Reheat in the microwave in 30-second intervals until hot. The sauce may thicken in the fridge; add water a tablespoon at a time to thin it out as needed.
Kale Prep: Make sure to wash the kale thoroughly and remove the thicker stems for a better texture in the pasta.