Here’s the recipe for Creamy Kale Pasta:
Ingredients
- 12 oz. short pasta (like orecchiette or gemelli)
- 2 scallions, roughly chopped
- 1 (5-oz) package baby kale
- ½ cup cottage cheese
- ⅓ cup grated Parmesan, plus more for serving
- Kosher salt and pepper
- 2 Tbsp. extra virgin olive oil
Directions
- Cook the Pasta:
Cook pasta according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta and return it to the pot. - Prepare the Sauce:
While the pasta cooks, in a food processor, pulse the scallions and 3 cups of kale until finely chopped. Add the cottage cheese, Parmesan, and ½ teaspoon each of salt and pepper; pulse to combine. - Blend the Sauce:
Scrape down the sides of the food processor, then with the machine running, gradually add the olive oil and puree until smooth. - Combine Pasta and Sauce:
Toss the cooked pasta with the sauce to coat it evenly. Then, add the remaining 3 cups of kale and toss, adding a couple of tablespoons of the reserved pasta water as necessary to help the kale wilt. - Serve:
Serve the pasta topped with additional Parmesan and freshly cracked pepper.
Nutritional Information (per serving)
- Calories: About 445
- Fat: 11.5 g (3.5 g saturated)
- Protein: 17 g
- Sodium: 464 mg
- Carbohydrate: 67 g
- Fiber: 5 g
This creamy kale pasta is a quick and delicious meal that combines the richness of cottage cheese with the freshness of baby kale, making it both nutritious and satisfying!