Creamy Kale Pasta with Mozzarella and Herbs

For a homemade meal that comes together in minutes on busy nights, this recipe has been a go-to for the last five years. The kale and pasta cook in the same pot, making it especially easy. When kale is still robust and abundant from seasonal rain, try this one—any variety works well. If you are truly pressed for time, there is an easy adaptation: Omit the mozzarella and herbs and finish the pasta with grated Parmigiano-Reggiano, freshly ground black pepper and a squeeze of lemon juice.

Creamy Kale Pasta with Mozzarella and Herbs

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A fast, comforting pasta for busy nights, this recipe turns kale, onion and garlic into a smooth green sauce, then finishes the dish with fresh mozzarella and herbs. Because the kale and pasta cook in the same pot, it stays simple without sacrificing flavor.

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Course: Main Course

Cuisine: American

Keyword: Herbs, Kale, Pasta

Season: Spring

Servings: 2 Servings

Calories: 1119kcal

Author: Rosminah Brown

Ingredients

• kosher salt, to taste
• ¼ cup olive oil, extra virgin, plus more for serving
• 2 cloves garlic, peeled and smashed
• 1 cup onion, chopped
• 1 pound kale, thick ribs removed and coarsely chopped
• 1 teaspoon lemon juice
• Salt and freshly ground pepper, to taste
• ½ pound pasta, such as pappardelle or tagliatelle
• 8 ounces fresh mozzarella, torn into bite-size pieces
• ¼ cup mixed herbs, chopped, such as parsley, thyme or chives
• Flaky salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic, reduce heat to low and cook until the garlic is soft and lightly golden, about 5 minutes. Remove from heat.
3. When the water is boiling, add the kale and cook until tender, about 5 minutes.
4. Using tongs, remove the kale and transfer it to a blender, keeping the pot of water on the stove for the pasta.
5. Add the sautéed onion, garlic and oil to the blender along with the lemon juice and a splash of the cooking water to loosen the mixture. Blend into a fine, thick, smooth green purée. Taste and adjust seasoning, then blend again briefly to bring it together.
6. Return the water to a steady boil, add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
7. Add the kale purée and a splash of the reserved pasta water. Toss until the pasta is evenly coated and the sauce is loose with a creamy texture, adding more cooking water as needed.
8. Serve immediately, topped with torn mozzarella, chopped herbs, a final drizzle of olive oil and a pinch of flaky salt.

Nutrition

Calories: 1119kcal | Carbohydrates: 106g | Protein: 48g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 90mg | Sodium: 846mg | Potassium: 1302mg | Fiber: 15g | Sugar: 10g | Vitamin A: 24057IU | Vitamin C: 230mg | Calcium: 1207mg | Iron: 6mg