Pasta with Kale, Cheese and Black Pepper

Every Mom needs a back-pocket recipe that's both quick and wholesome. This pasta dish fits the bill perfectly. If your kids fear the long, leafy kale ribbons taking centre stage in this dish, chop them up finely and call them “herbs”.

Every Mom needs a back-pocket recipe that’€™s both quick and wholesome, this pasta dish fits the bill perfectly.

You’ll Need

  • 1 box of whole-wheat or regular spaghetti
  • ½ bunch kale, washed and cut into ribbons (stems and centre ribs removed)
  • 2 tablespoons olive oil
  • 1 ½ cups grated Parmesan
  • Fresh ground black pepper

Prep and Cook

  • Boil the spaghetti in salted boiling water.
  • While the pasta is cooking, heat the olive oil in a skillet set over medium heat and add the kale. Cook for a minute or two, or until the kale is slightly wilted. Lower the heat to avoid turning the kale crispy.
  • When the pasta is done, reserve 1/3 cup of the water, and drain the rest. Add the cooked pasta, cheese and about 15 grinds of black pepper to the skillet with the kale.
  • Take the reserved pasta water and add a tablespoon or two to the pan, stirring the ingredients as you do. Add more water if the “sauce” is too thick. Cook until the cheese is completely melted.
  • Serve immediately and top with more ground pepper and Parmesan cheese if desired.


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