Lemon Pepper Pasta

5 from 2 votes

Ready in 15 minutes, this super simple lemon pepper pasta is inspired by classic cacio e pepe with the addition of kale for greens.

Prep Time5

Cook Time10

Total Time15

Course: Pasta

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

8 ounces spaghetti, linguine, bucatini or fettuccine
3 tablespoons olive oil
2 cups chopped kale leaves, curly kale or lacinato kale
2-3 garlic cloves minced
1/2 to 1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
Zest and juice of 1 lemon
1/4 cup shaved pecorino cheese plus more for serving

Instructions

Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the kale until the leaves start to soften, about 5 minutes.
Add the garlic, red pepper flakes, salt, pepper and lemon zest. Continue cooking until fragrant, about 1 minute. Then add the lemon juice.
Use tongs to transfer the spaghetti from the pot to the skillet with the kale. Toss to coat in the olive oil. Stir in the pecorino cheese.
Divide onto serving plates or into bowls. Top with additional cheese before serving.

Notes

You can make the pasta first if you are worried about cooking the spaghetti and kale at the same time. Just save about 1/4 cup of the pasta cooking water before you drain it. Then add 1-2 tablespoons when you toss the spaghetti, lemon zest and olive oil with the kale. You likely won’t need that much water, but it’s good to have extra.

Leftovers can be saved in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet on the stove with a splash of olive oil.

If you want the recipe to be vegan, use a plant-based Parmesan or nutritional yeast instead of pecorino cheese.

Nutrition