My dear friend, Stephanie, introduced me to this recipe and it quickly became a favorite in the Richardson home.
Lemony Kale Pasta
From Annie’s Eats.
1 lb. whole grain pasta, such as penne or rotini
1 large bunch kale rinsed and dried, stems removed, chiffonade cut
For the dressing:
2 cloves garlic, minced
¼ tsp. salt
1 tbsp. extra virgin olive oil
Juice of 2 lemons
½ tsp. red pepper flakes
Freshly ground black pepper
¼ cup finely grated Parmesan cheese (optional)
Bring a large pot of water to boil for the pasta. Cook the pasta according to the package directions.
Meanwhile, prepare your dressing. Sprinkle the minced garlic with the salt and smash the garlic into a paste with a fork. Transfer the garlic paste to a small bowl. Add in the, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
When the pasta is finished, drain well and let cool a minute or two. Transfer back into the pot. Over low heat, mix in the kale and the dressing until the kale is slightly wilted. If desired, add parmesan.