Rigatoni with Easy Kale Sauce
The ultimate comfort food, Rigatoni with Easy Kale Sauce combines creamy, bold flavors with the nutritious goodness of kale. This easy weeknight dinner is perfect for anyone looking to satisfy their cravings without compromising on health. Make it tonight and discover your new favorite dish!
Equipment
- Peeler
- Grater
- Frying Pan
- Blender
- Large Pot
Ingredients
- 2 cloves garlic peeled and smashed
- ¼ cup extra virgin olive oil
- Pinch crushed red pepper flakes
- 1 pound kale ribs removed
- ¾ pound rigatoni or any other pasta
- Zest of ½ lemon
- 1 teaspoon fresh lemon juice plus more to taste
- ½ cup freshly grated Parmesan cheese plus more for sprinkling
- Freshly ground black pepper for serving
Instructions
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, add garlic, olive oil and red pepper flakes to a small saucepan over medium heat. Once the garlic starts to sizzle, reduce the heat to medium-low, and cook until the garlic takes on a light golden color (about 5 minutes). Transfer the garlic and oil to a blender and set aside.
- Add the kale to the boiling water, and cook just until tender (about 5 minutes). Using tongs, transfer the kale to the blender. It’s fine if it’s still wet! Add the rigatoni to the boiling water, and cook until al dente according to the package instructions. Drain the pasta, reserving 1 cup of pasta water. Return pasta back to the pot.
- Add a splash of pasta water to the blender along with the lemon zest and juice, then blitz everything until smooth. Season to taste with salt, pepper and lemon juice. Flavors should be bold! Pour the kale sauce into the pot with the rigatoni, add Parmesan cheese and toss to combine. If needed, add a bit more pasta water until a creamy sauce forms.
- To serve, divide pasta between 4 bowls and top with additional Parmesan cheese and black pepper.
Notes
- Tip 1: Store leftover pasta in an airtight container in the fridge. The kale sauce will thicken as it cools, so consider adding a splash of water or olive oil when reheating.
- Tip 2: You can freeze the kale sauce separately for up to two months. Just thaw in the fridge overnight and reheat on the stovetop.
- Tip 3: This dish pairs beautifully with a fresh salad or crusty bread for a complete meal.
- Tip 4: Feel free to swap out the kale for spinach or another leafy green when it's in season.
- Tip 5: If you enjoy a bit of heat, add more crushed red pepper or a dash of hot sauce to the kale sauce.