Creamy Garlic Pasta with Crispy Kale and Lemon
Ingredients
- 12 ouncespasta (any short shape (penne, rigatoni, fusilli))
- 1 bunchkale
- 4 clovesgarlic
- ¾ cupheavy cream
- 1 cupchicken broth
- 3 tablespoonsolive oil
- 1lemon
- ½ cupparmesan cheese
- 1 pinchsalt and black pepper
Prep
- 01
Roughly chop 1 bunch kale, discarding the thick center ribs.
- 02
Mince 4 cloves garlic.
- 03
Zest 1 lemon and cut it in half for juicing.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large deep skillet or Dutch oven of salted water to a boil. Add pasta and cook 2 minutes shy of package directions (it will finish in the pan). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons olive oil in the same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- 03
Add 3/4 cup heavy cream and 1 cup chicken broth to the skillet. Bring to a gentle simmer.
- 04
Stir in the drained pasta and chopped kale. Simmer for 2–3 minutes, stirring often, until the kale softens and the pasta finishes cooking. If it looks too thick, add reserved pasta water a splash at a time.
- 05
Remove from heat. Stir in 1/2 cup grated parmesan cheese and the zest and juice of 1 lemon. Taste and adjust salt and pepper.
- 06
Serve immediately with extra parmesan and lemon wedges on the side.
Spice Tips
For warmth, add a pinch of red pepper flakes when you sauté the garlic. A small pinch of nutmeg stirred into the cream adds subtle depth. Fresh basil or thyme work beautifully as a garnish.
Substitute Greek yogurt or crème fraîche for heavy cream if you prefer a lighter sauce. For extra body, stir in 1/4 cup mascarpone cheese at the end.