Earthy Tuscan Kale Pasta with Lemon and Parmesan
Recipe type: Main Dish, Pasta
Serves: 3-4 servings
  • 1 large bunch dino kale (aka black, Tuscan, or Lacinato), rinsed and dried
  • 2 medium garlic cloves, peeled
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup finely grated parmigiano reggiano, plus additional for garnish (omit to make non-dairy)
  • 6 tablespoons extra-virgin olive oil, plus additional for garnish
  • freshly squeezed juice from 2 lemons (plus extra, for garnish)
  • ¼ teaspoon red pepper flakes, or to taste
  • freshly ground black pepper to taste
  • 1 16 ounce package whole wheat or brown rice (gf) penne
  1. In a large saucepan, bring 5 quarts of salted water to a boil. Cook the pasta al dente according to the package directions.
  2. In the meantime, chop the kale into ½ inch ribbons and put in a large bowl.
  3. On a cutting board, mince the garlic cloves. Sprinkle with ¼ teaspoon kosher salt and smash into a paste using a fork or the side of a chefs knife. transfer the garlic paste to a small bowl. Add the olive oil, lemon juice, grated parmigiano, red pepper flakes, the remaining ¼ teaspoon kosher salt, and black pepper to taste. Whisk together until combined.
  4. Pour the dressing into the large bowl with the kale and toss well until the kale is thoroughly coated.
  5. When the pasta is finished cooking, drain, and set aside for a minute or so to cool slightly.
  6. Then, add the pasta to the large bowl with the kale salad, tossing well to combine.
  7. Garnish individual servings of pasta with an extra squeeze of lemon juice, a light sprinkling of kosher salt, and a few gratings of parmigiano reggiano. Serve warm or at room temperature.
Recipe by Spoon With Me at