Garlic-Butter Kale Pasta with Crispy Bread Crumbs
Ingredients
- 12 ouncespasta
- 8 ounceskale
- 4 clovesgarlic
- 4 tablespoonsolive oil
- 2 tablespoonsbutter
- 2 slicesbread
- ¼ teaspoonred pepper flakes
- 1 pinchsalt and black pepper
- 1 wholelemon
- ½ cupparmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Remove tough stems from 8 ounces kale and roughly chop the leaves.
- 03
Zest and halve 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil and add the pasta. Cook until 2 minutes before al dente, then drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, pulse bread in a food processor into coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Toast the bread crumbs, stirring often, until golden and fragrant, about 3 minutes. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, heat the remaining 3 tablespoons olive oil and the butter over medium heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Add the chopped kale to the skillet in batches, stirring and wilting each batch before adding more, about 4 minutes total. Pour in the drained pasta and toss well.
- 05
Add 1/2 cup pasta water and toss until the pasta finishes cooking and everything coats evenly, about 2 minutes. Add more pasta water if it looks dry. Squeeze the lemon juice over the top.
- 06
Divide among bowls, top with crispy bread crumbs and parmesan, and serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A hint of garlic powder (1/4 teaspoon) deepens the savory flavor without extra prep.
This recipe comes together in under 30 minutes. Parmesan is essential—don't skip it. You can swap the kale for spinach or arugula if preferred; spinach will wilt even faster.