Lemony, Kale, Ricotta Pasta: How to Make This Quick and Delicious Recipe

Sometimes you just need a simple, delicious, and filling pasta recipe to get you through the week. If that’s what you need today, you have found it with my lemony, kale, and ricotta pasta. This recipe comes together quickly and easily using minimal ingredients, and best of all, minimal time.

If you are like me, when you have a pasta craving, the time to conquer it is now. There is no time for a complicated recipe with a ton of steps and far too many ingredients. No, this lemony,kale, and ricotta pasta has the perfect touch of heat, the richness of butter, a touch of acidity, and the perfect creaminess to make this an exceptional pasta dish.

In my lemony, kale, ricotta pasta, I am also using chicken, but feel free to omit that ingredient if you are looking for a vegetarian delight. Otherwise, enjoy this pasta as is for the perfect recipe to beat your carb craving.

Serves 6

Suggested Wine Pairing:

You will not go wrong selecting a Pinot Grigio with this delicious dish!

Ingredients:

18 ounces of penne

8 ounces of kale, rib removed and roughly chopped

2 chicken breasts, cubed (if using)

1 cup of ricotta cheese

1/2 cup of shredded parmesan cheese

2 tablespoons of butter

3 cloves of garlic, minced

1 small red chili minced or 1 teaspoon of chili flakes

Juice and zest of 1 lemon

1 teaspoon of oregano

1/2 to 1 cup of reserved pasta water

Salt and Pepper to taste

Extra parmesan cheese, parsely, and freshly cracked black pepper to serve

Instructions:

1. Begin by getting your pasta water on the stove top to boil. Meanwhile, in a large saucepan, melt the butter and add the chicken, season with salt and pepper and cook for about 5 minutes until the exterior is no longer pink and begins to brown. Reduce the heat to low.
2. Next, add the garlic, chili, and lemon zest. Cook for 30 seconds before adding the kale and seasoning liberally with salt, pepper, and oregano. Add the lemon juice and stir.
3. By now your water should be boiling, so add about a tablespoon of salt to the water and cook the pasta according to package instructions.
4. To the chicken and kale mixture, add the ricotta and stir to combine.
5. Once the pasta is finished, drain reserving 1 cup of pasta water. Add the pasta to the kale and chicken mixture with the parmesan cheese. Stir to combine, adding pasta water as needed for the desired sauce consistency.
6. To serve, spoon the lemony, kale, ricotta pasta into bowls and serve with extra parmesan, parsely, and freshly cracked black pepper.