First of all? I’ve never eaten kale. It sounded like a nasty bitter green stuff that was not making its way into my mouth. This? Was phenomenal. The kids ate it without question, went back for seconds and even took leftovers to school for lunch. Really. The original recipe, found at Annie’s Eats, called for penne, but I chose tri-colored pasta just because color is good, and it makes me happy.
- 2 cloves garlic, peeled
- 1/2 teaspoon salt, divided
- 1/2 cup grated Parmesan cheese
- 3 Tablespoons extra virgin olive oil
- juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1 pound pasta
- 1 large bunch kale, rinsed and dried, stems removed
- lemon slices, for garnish
- shredded Parmesan, for serving
Bring a large pot of water to boil for the pasta.
- Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the salt and smash the garlic into a paste with a fork. Transfer the garlic paste to a small bowl & add the Parmesan, olive oil, lemon juice, and red pepper flakes. Whisk together until well combined.
- Cook pasta according to directions.
- Chop the kale into 1/2 ribbons. Add chopped kale to a large bowl and toss with dressing to coat.
- When pasta is done, quickly cool it with cold water, in a colander, draining well.
- Toss pasta in the bowl with dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.