Tuscan Kale Pasta | Pasta con Cavolo Nero - A Taste of Tuscany in Your Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and still provide a nice crunch.

Get a pot of water boiling.

Clean the tuscan kale by removing the leaves from the stems.

Nestle the kale leaves into the boiling water.

Add peeled garlic cloves to the boiling water with the kale.

Cook the kale and garlic in boiling water for about 5 minutes.

Remove the kale and garlic from the water and strain to remove excess liquid.

Chop the kale and garlic finely.

Heat olive oil in a frying pan over medium heat.

Add the chopped kale and garlic to the frying pan.

Add some reserved pasta water to the pan to create a silky sauce.

Cook rigatoni in the reserved water for about 8 minutes until al dente.

Add the cooked pasta to the frying pan with the kale and garlic.

Stir in more reserved pasta water as needed to achieve desired consistency.

Add grated parmesan cheese and more olive oil to the pasta mixture.

Stir everything together until well combined and creamy.

Plate the pasta and top with additional parmesan cheese and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens