3/4cupfreshly grated Parmesanplus more for serving
1/4cuplemon juiceplus zest
Gourmet Garden Lightly Dried Basilfor serving
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, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, parmesan cheese, lemon juice and zest, salt and pepper until well combined.
Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.
Garnish with lemon slices and basil, if desired.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
To make it gluten-free, you can use any gluten-free pasta of your choice.
To make the sauce more creamy, you can add some milk instead of some of the pasta water.
Feel free to substitute the kale with spinach, or other vegetables like broccoli, peas or green beans.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.