Lemony Kale Pasta with Capers
Man, did this dish speak to me. It was a tease. It was sitting in my fridge for 2 days, begging to be eaten. The best I could do was walk by and sneak bites here and there. Bites don’t count, right?
You see, I was on a pre-marathon low fiber diet when I decided to make this. That’s why I used white pasta instead of my usual wheat pasta when I whipped this up…but, come on, what’s more fibrous than kale? Obviously this meal couldn’t be truly be classified as low fiber. So I couldn’t officially eat it…other than snacks here and there. I downed my first full dish of it immediately after the marathon, though! My husband wanted to take me out for in indulgent lunch after running 26.2 miles but this pasta dish was all I wanted.
The raw garlic, lemon juice, and Parmesan cheese combine to make magic. If you’re unsure of kale, give this a try.
Lemony Kale Pasta with Capers (adapted from In the Kitchen with a Good Appetite, seen on Annie’s Eats)
Ingredients
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
3 tbsp. extra virgin olive oil
Juice of 2 lemons
Freshly ground black pepper, to taste
For the Pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (about 4 cups chopped)
Lemon slices, for garnish
1 – 2 tablespoons capers (optional)
Instructions
- Bring a large pot of water to boil for the pasta.
- Meanwhile, mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife.
- Transfer the garlic paste to a small bowl.
- Add in the Parmesan, olive oil, lemon juice, and black pepper. Whisk together until well combined.
- Cook the pasta in the boiling water according to the package directions.
- Add the kale to a large bowl and toss with the dressing to coat well. Use your hands to gently massage the kale, tenderizing it.
- When the pasta is finished, drain well and let cool a minute or two.
- Toss the pasta with the kale, capers (if using), and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
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Kate
