Creamy Garlic Pasta with Crispy Kale and Breadcrumbs
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, or rigatoni))
- 1 bunchkale (lacinato or curly)
- 4 clovesgarlic
- 5 tablespoonolive oil
- ½ cuppanko breadcrumbs
- ¾ cupheavy cream
- ½ cupwhole milk
- ¾ cupParmesan cheese (freshly grated)
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 garlic cloves.
- 02
Remove stems from 1 bunch kale and tear leaves into bite-sized pieces. Rinse and dry well.
- 03
Freshly grate 0.75 cup Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Reserve 1 cup pasta water, then drain.
- 02
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add panko breadcrumbs and toast, stirring often, until golden and fragrant (about 3 minutes). Transfer to a small bowl and set aside.
- 03
In the same skillet, add remaining 3 tablespoons olive oil over medium heat. Add minced garlic and cook, stirring, for 1 minute until fragrant.
- 04
Pour in heavy cream and milk. Bring to a gentle simmer, then stir in Parmesan until melted and smooth (about 2 minutes). Season with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- 05
Add kale to the sauce and stir until wilted, about 3 to 4 minutes. The heat will wilt it gently.
- 06
Add the drained pasta to the cream sauce. Toss gently, adding pasta water a splash at a time until the sauce coats the pasta with a creamy, loose consistency (you may not need all of it).
- 07
Divide pasta among bowls and top each with a generous pinch of toasted breadcrumbs. Serve hot.
Spice Tips
For warmth, add a pinch more red pepper flakes to the sauce itself. A squeeze of fresh lemon juice at the end brightens the cream. Crispy sage leaves scattered on top elevate the finish if you have them on hand.
The breadcrumb topping adds texture and keeps the dish feeling luxe without a long ingredient list. If your kale is especially tough, massage it with a pinch of salt for 30 seconds before adding to the pan. Leftovers reheat gently on the stovetop with a splash of milk.