Garlic Parmesan Kale Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
3737 kcal
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Course
Side Dish
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Cuisine
Vegetarian
Garlic Parmesan Kale Pasta
Description
In this dish, kale leaves are torn into bite-sized pieces and rinsed before cooking. Angel hair pasta is boiled to al dente then drained. While the pasta cooks, minced garlic is sautéed in olive oil and butter until fragrant, then kale is added and cooked until wilted and vibrant green.
The drained pasta returns to the pan with the cooked kale mixture, and ingredients are tossed together, allowing the pasta to cool slightly so Parmesan cheese can be added without melting prematurely. The seasoning includes salt, black pepper, and optionally red pepper flakes for warmth.
This pasta works well as a simple vegetarian main or side, providing a satisfying mix of textures from tender pasta and softened kale with garlic and cheese flavors. Whole wheat pasta can be substituted for added fiber and heartier texture if desired.
Ingredients
- 1 bunch kale $1.48, 1/2 lb
- 1/2 lb angel hair pasta $0.54
- 2 Tbsp olive oil $0.44
- 2 Tbsp butter $0.25
- 2 cloves garlic $0.08, minced
- 1/4 cup Parmesan Cheese $0.73, grated
- Pinch salt $0.05
- Pinch black pepper $0.05
- Pinch red pepper flakes $0.05, optional
Instructions
- Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
- Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes, but please refer to the package instructions). Drain the pasta in a colander.
- While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
- Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
- Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
Notes
- Using whole wheat pasta works well with this recipe for a nuttier flavor and more fiber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3737 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 373.7kcal | 19% |
| Carbohydrates | 48.98g | 16% |
| Protein | 11.48g | 23% |
| Fat | 15.33g | 24% |
| Sodium | 309.9mg | 13% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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