May 3, 2011

Lemony Kale Pasta

I've been on a kale kick this spring. Kale is loaded with antioxidants, high in calcium, beta carotene, and Vitamins C and K. It is really good sautéed or as "lettuce" in a salad.


For the dressing:
  • 2 cloves garlic, peeled
  • ½ tsp. kosher salt, divided
  • ½ cup finely grated Parmesan cheese
  • 5-6 tbsp. EVOO
  • Juice of 2 lemons
  • ¼-½ tsp. red pepper flakes
  • Freshly ground black pepper, to taste
For the pasta:
  • 1 lb. whole grain penne pasta
  • 1 large bunch kale, rinsed and dried, stems removed
  • Lemon slices, for garnish
  • Additional Parmesan, for serving
  1. Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
  2. Cook the pasta in the boiling water according to the package directions. Chop the kale into ½-inch ribbons. Add the kale to a large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
Recipe from Annie's Eats

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