Creamy, lemony bucatini tossed with wilted kale, parmesan cheese and lots of freshly cracked black pepper!
This super-simple recipe for bucatini al limone is a perfect pasta dish to add to your weekly dinner rotation. I always have lemons, parmesan cheese, dried pasta, and kale on hand. Toss all of that together with a little bit of cream and butter and you have this heavenly, lemony, creamy bucatini al limone with wilted kale (the kale makes it healthy, right?) I top my pasta with an aggressive amount of freshly cracked black pepper and extra lemon zest. What’s not to like?
Recipe Steps→
Step One: Cook the bucatini in a large pot of boiling water.
Step Two: While the pasta is cooking heat the cream, lemon zest and a pinch of salt in a large pot.
Step Three: Whisk the butter into the cream then toss in cooked bucatini, finely chopped kale, parmesan cheese, and lemon juice. Use a wooden spoon or spatula to fold the pasta, cream and kale together until evenly combined and the sauce is thick enough to coat the pasta.
Step Four: Season the pasta with salt and freshly cracked black pepper. Divide between bowls. Top with additional lemon zest and parmesan cheese. Serve immediately!
Bucatini al Limone with Wilted Kale
Ingredients
- 12 oz bucatini
- 1 c cream
- 1 c parmesan cheese plus more for serving
- 8 tbsp butter
- 1 lemon zested and juiced
- 1 bunch kale stems removed, finely chopped
- salt and freshly cracked pepper
Instructions
- Bring a large pot of salted water to a boil, cook the bucatini to al dente.
- While the pasta is cooking add the cream, lemon zest and a pinch of salt to a large pot. Bring the cream to a simmer, reduce the heat to low and continue simmering for about two minutes until the cream thickens. Next, whisk in the butter one tablespoon at a time, whisking continuously until all of the butter is emulsified into the cream. Then, add in the cooked bucatini, finely chopped kale, parmesan cheese, and lemon juice. Use a wooden spoon or spatula to fold the pasta, cream and kale together until evenly combined and the sauce is thick enough to coat the pasta.
- Season the pasta with salt and freshly cracked black pepper. Divide between bowls. Top with additional lemon zest and parmesan cheese. Serve immediately!
Nutrition
Did you make this recipe?
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