Garlicky Greens and Lemon Pasta with Bacon and Feta

I am a huge pasta fan, but sometimes it can get super boring. You have your go-to red sauce and your go-to cheese sauce, but have you considered your go-to garlic and lemon sauce? No, well you should probably try my garlicky greens and lemon pasta with bacon and feta then.

My garlicky greens and lemon pasta is the perfect balance of pasta salad and a cheesy comforting pasta dish. It has good spice but the feta mellows it out, making this the perfect comforting pasta recipe for summer. Not too heavy but so comforting and delicious it might make you want to crank down the AC and put on your favorite flannel PJs.

One of the best things about this garlicky greens and lemon pasta recipe is that it is quick and easy. If you can boil water, you can make this. And in less than 30 minutes. There are also many substitutes for the recipe – use gluten free pasta if you choose, omit the bacon to make it vegetarian, or swap out the feta for ricotta for a similar but equally delicious pasta recipe. Use up the vegetables that have been guilting you every time you open the fridge – it all works. Let me know what combo you try!

Serves 4-6

Suggested Wine Pairing:

A Sauvignon Blanc is the perfect choice with this pasta!

Ingredients:

1/4 cup of olive oil. Garlic infused is the best.

1 bunch of kale, ribs removed

1 onion, diced

3 cloves of garlic, minced

2 chili peppers, or 1 teaspoon of chili flakes

Juice of 1 lemon

4 strips of bacon

14 ounces of farfalle (bowties) pasta

1/4 cup of reserved pasta water

8 ounces of feta

Parsley for the pretty of course!

Instructions:

1. Begin boiling the water for the pasta. While that heats up, fry up your bacon. Once that is finished, remove it from the heat and dice.
2. Add the oil to a frying pan cook the onion for about 3-5 minutes or until the onion is translucent. Add the kale and plenty of salt and pepper and continue to cook.
3. Once the water is boiling, add the pasta and cook according to the directions on the box.
4. In the meantime, we will finish the sauce by adding back in the bacon, stir in the garlic, chili peppers or flakes, and lemon juice.
5. Drain the pasta and reserve a bit of the cooking liquid. Return the pasta to the stock pot and add the cheese. Pour the kale and garlic mixture over the pasta and stir to combine. Add the cooking liquid as needed so that the sauce isn’t too dry.
6. To serve, divide the pasta into bowls and top with parsley.

If you like this, you’re going to love my comforting, one pan chicken meatballs with creamy orzo or my creamy garlic mushroom tagliatelle. Try it next!