One Pot Lemon Parmesan Kale Pasta Food

ONE POT LEMON PARMESAN KALE PASTA

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the minced garlic and cook for 1 minute. Season with salt and pepper.
• Add the broth, milk, and lemon zest, stirring to combine.
• Add the spaghetti, pressing it down until it is covered by the liquid.
• Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
• Stir well and remove the lid, cooking another 8 minutes, until the pasta is cooked al dente and the liquid is mostly absorbed.
• Stir in the kale, and cover, cooking until the kale is wilted, about 2 more minutes.
• Stir in the Parmesan cheese until melted.
• Serve topped with additional Parmesan cheese, if desired, and enjoy!

LEMONY PASTA WITH KALE AND PARMESAN

Steps:

• Bring a large pot of water to a boil. Meanwhile heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the sliced fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until soft and cooked down.
• Once water has come to a boil add 3 teaspoons salt to the water then add the pasta and cook according to package.
• Add the chopped kale to the fennel with another 1/4 teaspoon salt and some freshly cracked pepper. Cook for 2-3 minutes until kale has wilted down. Turn off heat and set aside until pasta is done cooking.
• When pasta is done cooking, reserve 1 cup of the pasta water and add the cooked pasta to the kale mixture.
• Squeeze the fresh lemon juice and sprinkle parmesan on pasta and toss to combine with the kale mixture. Add a little bit of the reserved pasta water as needed to help loosen up the sauce. Serve with extra parmesan if needed.

KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI

Steps:

• Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
• Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
• Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
• Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.

LEMON PARMESAN KALE PASTA

Steps:

• Slice the woody stem out of the kale then wash well and roughly chop. Dry with a clean tea towel or a salad spinner.
• In a large frying pan heat the olive oil then sauté the garlic and pepper flakes for 30 seconds. Add the kale and allow to cook until wilted.
• Add the white wine, lemon juice and butter to the pan and allow to simmer for a few minutes until the kale is cooked. Season to taste.
• Toss in the cooked pasta and a few tablespoons of the pasta cooking water.
• Add the Parmesan and continue tossing until the pasta is coated.
• Serve with a generous handful of grated Parmesan.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE

Steps:

• Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
• Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.