Spaghetti with Kale, Garlic & Lemon – Easy Pasta Recipe

Neha DeshmukhRecipe Author
Ingredients
2
Person(s)
  • 8 oz
    spaghetti
  • 1 bunch
    kale
  • 2 tablespoons
    olive oil
  • 4 cloves
    garlic
  • 1 teaspoon
    chili flakes
  • 1 count
    lemon
  • 1 cup
    ricotta cheese
  • 1 count
    parmesan cheese
  • 1 count
    salt
Directions
  • Boil spaghetti in salted water for 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  • Heat olive oil in a pan. Sauté garlic and chili flakes until fragrant (about 30 seconds).
  • Add kale and salt, and cook until wilted. Mix in lemon zest, juice, and 1/4 cup pasta water. Simmer 2 minutes.
  • Toss drained spaghetti into the kale mixture. Remove from heat, and stir in ricotta until creamy.
  • Adjust consistency with reserved pasta water if needed. Serve with grated Parmesan cheese.
Nutritions
  • Calories:
    650 kcal
    25%
  • Energy:
    2719 kJ
    22%
  • Protein:
    25 g
    28%
  • Carbohydrates:
    80 mg
    40%
  • Sugar:
    5 mg
    8%
  • Salt:
    500 g
    25%
  • Fat:
    25 g
    20%

Last Updated on 2 months by Neha Deshmukh

Spaghetti With Kale, Garlic & Lemon – Easy Pasta Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious pasta dish. This Spaghetti with Kale, Garlic & Lemon is exactly that. I first made this when I was craving something bright and fresh, and it’s been a weeknight staple ever since. It’s seriously so easy, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s packed with flavor from the garlic and lemon, and the kale adds a lovely bit of texture and nutrients. Plus, it comes together in under 20 minutes – perfect for those busy evenings when you want something satisfying without spending hours in the kitchen. It’s a vibrant, feel-good meal that’s sure to become a new favorite.

Ingredients

Here’s what you’ll need to whip up this delightful pasta:

  • 8 oz spaghetti (about 225g)
  • 1 bunch kale (chopped) – about 150-200g
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chili flakes (or more, to taste!)
  • 1 lemon (zest and juice)
  • 1 cup ricotta cheese (about 240g)
  • Parmesan cheese, grated (for serving)
  • Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

  • Fresh Kale: Seriously, use fresh kale if you can. It has the best texture and flavor. I love using Tuscan kale (also known as Lacinato or dinosaur kale) but curly kale works great too.
  • Quality Ricotta: Splurge a little on good quality ricotta. It makes a huge difference in the creaminess of the sauce. I prefer whole milk ricotta for the richest flavor.
  • Lemon Zest: Don’t skip the lemon zest! It adds so much brightness and aroma. It’s the little things, right? Make sure to zest the lemon before you juice it.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, bring a large pot of salted water to a boil. Add the spaghetti and cook for about 8 minutes, or until al dente. Remember to reserve about ½ cup (120ml) of the pasta water before draining – this is liquid gold!
  2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and chili flakes and sauté for about a minute, until fragrant and golden. Be careful not to burn the garlic!
  3. Add the chopped kale to the pan, along with a pinch of salt. Cook until the kale is wilted, about 3-5 minutes.
  4. Stir in the lemon zest and juice, and about ½ cup (120ml) of the reserved pasta water. Let it simmer for 2 minutes, allowing the flavors to meld together.
  5. Now, toss the drained spaghetti into the kale mixture. Remove the pan from the heat and gently stir in the ricotta cheese until everything is beautifully creamy.
  6. If the sauce seems too thick, add a little more of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
  7. Serve immediately, topped with a generous grating of Parmesan cheese.

Expert Tips

  • Don’t Overcook the Pasta: Al dente is key! It should have a slight bite to it.
  • Pasta Water is Your Friend: Seriously, don’t skip reserving that pasta water. It helps create a creamy, emulsified sauce.
  • Taste as You Go: Adjust the salt, chili flakes, and lemon juice to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

  • Vegan Adaptation: Swap the ricotta for a vegan ricotta alternative (cashew ricotta works beautifully!). You can also use nutritional yeast instead of Parmesan. My friend, Priya, swears by this version!
  • Gluten-Free Adaptation: Simply use gluten-free spaghetti. There are some great options available now that hold their shape well.
  • Spice Level Adjustment: If you like things extra spicy, add more chili flakes! Or, for a milder flavor, reduce the amount or omit them altogether.
  • Quick Weeknight Version: Use pre-washed, chopped kale to save even more time. I do this all the time when I’m really in a rush.

Serving Suggestions

This pasta is delicious on its own, but here are a few ideas for sides:

  • A simple green salad with a light vinaigrette.
  • Garlic bread for soaking up all that delicious sauce.
  • Roasted vegetables like broccoli or Brussels sprouts.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or milk to prevent it from drying out.

FAQs

How can I make this pasta ahead of time?

You can prep the kale and garlic mixture ahead of time and store it in the fridge. Just cook the pasta and combine everything when you’re ready to eat.

Can I use another type of cheese instead of ricotta?

While ricotta is my go-to, you could try mascarpone for an even richer flavor, or even a soft goat cheese for a tangier twist.

What if I don’t have fresh kale? Can I use frozen?

Frozen kale will work in a pinch, but it won’t have the same texture. Make sure to thaw it completely and squeeze out any excess water before using.

How can I adjust the lemon flavor?

Add more or less lemon juice to taste. You can also add a little lemon zest for extra zing.

Is it possible to make this dish without garlic?

Absolutely! While garlic adds a lot of flavor, you can omit it if you prefer. You might want to add a pinch of onion powder for a little extra depth.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!

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