Creamy Garlic Pasta with Crispy Kale and Parmesan
Ingredients
- 12 ouncespasta (short shape like penne or rigatoni)
- 1 bunchkale (lacinato or curly)
- 4 clovesgarlic
- 4 tablespoonsolive oil
- ¾ cupheavy cream
- ½ cupchicken broth
- ¾ cupParmesan cheese (freshly grated)
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Roughly chop 1 bunch kale, removing thick stems.
- 03
Grate 0.75 cup Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 1 minute under package time). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add kale and cook, stirring, for 2–3 minutes until tender. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, add remaining 2 tablespoons olive oil over medium heat. Pour in chicken broth and bring to a simmer. Stir in heavy cream and cook for 1 minute.
- 04
Add cooked pasta to the cream sauce and toss gently. Stir in 0.5 cup Parmesan. Add pasta water a splash at a time until the sauce coats the pasta and flows slightly (you may not need all of it).
- 05
Return kale to the skillet and fold in gently. Taste and adjust salt and pepper. Serve immediately, topped with remaining Parmesan and a pinch of red pepper flakes.
Spice Tips
For subtle warmth, add the red pepper flakes while cooking the garlic. For more richness, stir in a pinch of nutmeg with the cream. Fresh lemon zest over the finished dish brightens the creaminess.
This recipe comes together in 20 minutes. For a lighter version, swap heavy cream for half-and-half or use 0.5 cup cream plus 0.5 cup pasta water instead. Leftovers keep for 2 days refrigerated; rewarm gently with a splash of broth or water to restore creaminess.