Creamy Garlic Pasta with Crispy Kale and Parmesan
Ingredients
- 1 poundpasta (any short shape like penne or fusilli)
- 1 bunchkale (lacinato or curly)
- 4 clovesgarlic
- 3 tablespoonbutter
- 1 cupheavy cream
- ¾ cupparmesan cheese
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Remove kale leaves from stems and tear into bite-sized pieces; wash and pat dry thoroughly.
- 02
Mince 4 garlic cloves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute before al dente (check package timing). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add kale in batches, stirring every minute or two, until deep green and crispy-edged (about 5–7 minutes total). Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, melt 3 tablespoons butter over medium heat. Add 4 minced garlic cloves and cook, stirring constantly, for 1–2 minutes until golden and fragrant. Do not brown.
- 04
Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 3/4 cup parmesan until melted and smooth, about 1 minute. Season with salt and a pinch of red pepper flakes if using.
- 05
Add the hot pasta directly to the cream sauce and toss gently. If the sauce seems thick, add 1/4 cup reserved pasta water at a time, stirring, until you reach a silky consistency that clings lightly to the noodles.
- 06
Fold in most of the crispy kale, reserving some for garnish. Divide among bowls and top with remaining kale and a final crack of black pepper.
Spice Tips
For subtle warmth, use 1/4 teaspoon red pepper flakes as written. For more heat, double the red pepper flakes or finish with a pinch of cayenne. Fresh lemon zest brightens the dish, or add a squeeze of fresh lemon juice at the end for tang.
Make sure to pat the kale very dry after washing—wet kale won't crisp properly. The pasta finishes cooking in the cream sauce, so don't worry about reaching perfect al dente before draining. Leftovers keep covered in the fridge for up to 2 days; reheat gently on the stovetop with a splash of cream or pasta water.