Kale and Ricotta Pasta

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Paola van der Hulst Website
Rated 5.0 based on 1 customer reviews
 Kale and Ricotta Pasta
 Kale and Ricotta Pasta
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  • 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


  1. 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.
  2. Mix ricotta, parsley, and lemon zest together in a bowl; season with salt and pepper.
  3. 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.
  4. 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.
  5. Sprinkle with Parmesan cheese to serve.
Mealthy tip:

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.


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Image of Randall Hauk
October 03, 2017 at 5:49am

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.