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–+ servings
Deep black skillet filled with creamy pasta.
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5 from 3 votes

Creamy Lemon Garlic Herb Kale Pasta

Weeknight dinners can be homemade, healthy, and fast! Creamy Lemon Garlic Herb Kale Pasta comes together in just 30 minutes and is packed with hearty kale, citrus, and lots of fresh garlic for a real burst of flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: creamy, dinner, easy, family-friendly, garlic, herbs, homemade, kid-friendly, lemon, lunch, pasta, weeknight, weeknight meals
Servings: 4 servings
Calories: 581kcal
Author: Shanika

Ingredients

PASTA:

  • 1 (16 oz.) package Your fave Ribbon-shaped pasta or short-cut pasta (You can also use ANY other pasta shape as desired)

SAUCE:

  • 4 Tbsps unsalted butter
  • 1 tablespoon Extra virgin olive oil
  • 4-6 garlic cloves, minced
  • 1 ½ cups organic heavy cream
  • 1 cup organic vegetable stock
  • 3 Tbsps white cooking wine (You can sub with veggie stock)
  • 1 lemon, freshly-squeezed
  • 1 cup freshly-grated parmesan cheese (You can also use freshly-grated mozzarella)
  • 1 cup organic kale, de-stemmed + roughly chopped

HERBS + SEASONINGS:

  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • ½ lemon, sliced thin
US Customary - Metric

Instructions

COOK THE PASTA:

  • Cook pasta according to packaging. NOTE: Most ribbon pasta shapes cook about the same time as other pastas, usually 8-12 minutes, depending on brand and shape.

TO MAKE THE CREAMY SAUCE:

  • In a medium skillet over medium-high heat, add the butter and olive oil. Once heated and the butter has melted, add the garlic cloves and sauté for 1 minute or so, until fragrant.
  • Add the herbs + seasonings, stirring until combined.
  • Reduce the heat to medium-low and slowly add in the heavy cream, stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale and lemon slices, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
  • When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta.
  •  Remove from heat and serve immediately with additional grated parmesan atop, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
  • PASTA: You can use long pastas like Tagliatelle, Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
  • VEGAN OPTION: See the FAQ section for info!
  • GLUTEN-FREE OPTION: See the FAQ section for info!

Nutrition

Calories: 581kcal | Carbohydrates: 14g | Protein: 11g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 153mg | Sodium: 1291mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3711IU | Vitamin C: 39mg | Calcium: 365mg | Iron: 2mg