Lemony Pasta with Kale and Parmesan
The simple addition of kale, lemon, and parmesan make an ordinary pasta into something bright and special!
- 3/4 pound spaghetti, or any pasta
- 2 tablespoons olive oil
- 1 fennel bulb, trimmed and thinly sliced
- 1 bunch Lacinato kale, stems removed and chopped
- juice from 2 lemons
- 1/3 cup grated parmesan cheese
Bring a large pot of water to a boil. Meanwhile heat a large pan over medium/high heat and add 2 tablespoons of olive oil. Add the sliced fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until soft and cooked down.
Once water has come to a boil add 3 teaspoons salt to the water then add the pasta and cook according to package.
Add the chopped kale to the fennel with another 1/4 teaspoon salt and some freshly cracked pepper. Cook for 2-3 minutes until kale has wilted down. Turn off heat and set aside until pasta is done cooking.
When pasta is done cooking, reserve 1 cup of the pasta water and add the cooked pasta to the kale mixture.
Squeeze the fresh lemon juice and sprinkle parmesan on pasta and toss to combine with the kale mixture. Add a little bit of the reserved pasta water as needed to help loosen up the sauce. Serve with extra parmesan if needed.