Oh kale, how I have forgotten about you. How could I?
I stumbled upon this recipe recently and knew I had to make it. A one-pot meal? Pasta? Covered in cheese? Yes please! You’re going to love this because you really will just one pot to clean up. And maybe the plate or bowl for serving. But hey, that’s not bad at all!
This pasta is so creamy from the cream cheese, Ricotta and Parmesan and the lemon and garlic make such a great combination! I wouldn’t have previously thought of putting kale with all of those ingredients but you would be surprised that it all comes together quite nicely!
This recipe makes a lot so you should not have to worry about your lunch for the next couple of days! All about saving you some time ;-p
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 2 ½ cups small, dry pasta
- 2 ¼ cups water
- Zest and Juice from 1 lemon
- 3 cups kale, chopped, packed
- ¼ cup grated Parmesan cheese
- ½ cup skim Ricotta
- 2 ounces softened cream cheese
- 1½ teaspoons salt
- ½ teaspoon pepper
Instructions
- Heat olive oil in a large pan to medium heat. Add garlic and cook for about 45 seconds, or until fragrant.
- Add water, pasta, lemon juice and lemon zest. Bring to a boil and stir in kale and ½ teaspoon of salt. Reduce heat to medium low, cover, and cook for 8-10 minutes.
- Meanwhile, combine Ricotta, Parmesan and cream cheese. Set aside.
- When pasta is tender and liquid is reduced, remove from heat. Add Ricotta mixture. Add ½ teaspoon salt and ½ teaspoon pepper if desired.
Notes
Adapted from Yellow Bliss Road
