kale chips!). I've put kale in soups, salads, egg dishes, enchiladas, and now we can add pasta to the list! As always, spinach could be substituted for the kale. This is a very basic pasta dish that relies on the lemony dressing to bring flavor to the dish. Though we enjoyed it, I think next time I'd add some nuts (walnuts or pine nuts!) for some crunch and maybe some chickpeas as well! I loved the dressing, but the dish itself could've used a little more variety.
Do you have any lemony pasta dishes to share? I can't get enough of the flavor!
One Year Ago: Peanut Butter Brownie Cups
Lemony Kale Pasta
from Annie's Eats
for the dressing-
-2 cloves garlic, peeled
-1/2 tsp salt, divided
-1/2 cup finely grated Parmesan cheese
-5-6 tbsp extra virgin olive oil
-juice from 2 lemons
-1/4-1/2 tsp red pepper flakes
-freshly ground pepper to taste
for the pasta-
-1 lb whole grain pasta
-1 large bunch kale, rinsed and dried, stems removed
-lemon slices, for garnish
-additional Parmesan, for serving
1. Bring a large pot of water to boil for the pasta. While water is coming to a boil, make the dressing. Mince the garlic and sprinkle with 1/4 tsp of salt before smashing garlic into a paste with a fork. Add the garlic paste to a small bowl. Mix in Parmesan, olive oil, lemon juice, red pepper flakes, and pepper. Whisk to combine.
2. Cook pasta according to package directions. Chop kale into 1/2-inch ribbons. Place kale in a large bowl and toss with dressing, coating well. Drain pasta, allow to cool slightly, and toss with kale and dressing, coating well. Serve with sliced lemon and additional Parmesan.