Kale and Ricotta Pasta
- 7 ounces spaghetti
- ¼ cup ricotta cheese
- 2 tablespoons minced parsley
- 2 teaspoons finely grated lemon zest
- salt and ground black pepper, to taste
- 2 tablespoons grapeseed oil
- 2 garlic cloves,minced, or more to taste
- 12 pecans, roughly chopped
- 1/2 pound kale, roughly chopped
- 1 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a rapid boil; add the pasta. Boil, stirring a few times during the first few minutes to keep pasta from sticking, until al dente, about 10 minutes; drain.
- Mix ricotta, parsley, and lemon zest together in a bowl; season with salt and pepper.
- Heat grapeseed oil in a large skillet over medium heat. Sauté garlic in hot oil until fragrant, about 1 minute; add pecans and continue to cook, stirring frequently, until they smell toasted.
- Reduce heat to low. Stir in kale; drizzle olive oil over the mixture, and cook, stirring occasionally, until kale just begins to soften, 2 to 3 minutes. Toss drained pasta with the kale mixture; add ricotta cheese mixture and stir to coat pasta.
- Sprinkle with Parmesan cheese to serve.
While spaghetti is the suggested pasta here, your favorite noodle will do. You can even go gluten-free with brown rice pasta; it will likely hold together best when cooked al dente.
What others are saying
Randall Hauk says:
By right of living in the Pacific Northwest, I'm required to eat a LOT of kale. I'm also meant to enjoy it every time. Not difficult here. Ricotta, garlic, and lemon can make just about anything pretty palatable, but the fact is that I DO like kale! Going to spiralize some zucchini and use it in place of the spaghetti next time.