Ingredients
- 12 ounces (337 grams) cavatappi pasta
- 1/4 cup (60 milliliters) olive oil
- 1 teaspoon (5 milliliters) Garlic
- 1 cup (250 milliliters) whole-milk ricotta
- 3/4 cup (175 milliliters) freshly grated Parmesan cheese, , plus more to serve
- 1/4 cup (60 milliliters) fresh lemon juice
- Zest of lemon
- 8 ounces (225 grams) shredded kale
- 1/2 teaspoon (2 milliliters) salt
- 1/2 teaspoon (2 milliliters) ground black pepper
- Basil , to serve
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 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 (250 ml) pasta cooking water, then drain the pasta.
- 2 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.
- 3 Add 1/2 cup (125 ml) 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.
- 4 Garnish with lemon slices and basil, if desired.
