Easy Hella Green Pasta Recipe
This bright green pasta is a fun way to incorporate leafy greens into a creamy, flavorful dish. The sauce blends kale, garlic, lemon, Parmesan, and olive oil with starchy pasta water to create a rich yet light texture. Even picky eaters will enjoy this vibrant, nutrient-packed meal!
Ingredients
- Kosher salt
- 1 large bunch lacinato kale about 12 ounces
- 6 garlic cloves peeled
- 1 pound dried pasta any shape
- 2 lemons
- ⅓ cup extra-virgin olive oil
- 1 cup freshly grated Parmesan cheese plus extra for serving
- ¼ teaspoon red pepper flakes plus more for garnish
Instructions
- Cook the Kale and Garlic: Fill a large pot with salted water and bring it to a boil over high heat. Add the kale and garlic, letting them cook until the kale is very soft and the garlic is tender, which should take about 8 minutes. Using tongs, remove the kale and garlic, squeezing out any excess liquid before transferring them to a blender. Keep the boiling water in the pot for the next steps.
- Cook the Pasta: Bring the same pot of water back to a boil and add the pasta. Cook according to the package instructions until it reaches an al dente texture. Before draining, reserve 1 cup of pasta water, then return the drained pasta to the pot.
- Prepare the Sauce: While the pasta is cooking, zest one of the lemons directly into the blender. Then, cut both lemons in half and squeeze their juice into the blender as well. Add the olive oil, Parmesan, 1 teaspoon of salt, and red pepper flakes. Blend everything together on high speed until smooth, adding small amounts of the reserved pasta water as needed to achieve a thick sauce. If the mixture is too dense to blend, continue adding more water gradually to help it along. Adjust the seasoning to taste.
- Combine the Sauce and Pasta: Pour the sauce over the cooked pasta in the pot, stirring well to evenly coat the noodles. If necessary, add a bit more of the reserved pasta water to achieve a smooth, glossy consistency.
- Serve and Garnish: Divide the pasta among serving bowls. Top with extra grated Parmesan and a sprinkle of red pepper flakes before serving. Enjoy warm!
Notes
Milder Garlic Flavor: Boiling the garlic removes its sharp bite, making the flavor softer and more mellow.
Handling Kale: If using kale, removing the tough stems will help create a smoother sauce.
Ingredient Swaps: Spinach or Swiss chard can be used instead of kale for a slightly different but equally delicious result.
Tried this recipe?Let us know how it was!