Bucatini al Limone with Wilted Kale

Creamy, lemony bucatini tossed with wilted kale, parmesan cheese and lots of freshly cracked black pepper!

a white bowl filled with Bucatini al Limone with Wilted Kale

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.

a large pot with bucatini, kale and creamy lemon sauce

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!

a white bowl filled with Bucatini al Limone with Wilted Kale

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a white bowl filled with Bucatini al Limone with Wilted Kale

Bucatini al Limone with Wilted Kale

Creamy, lemony bucatini tossed with wilted kale, parmesan cheese and lots of freshly cracked black pepper!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 643kcal

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

Calories: 643kcal | Carbohydrates: 49g | Protein: 11g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 143mg | Sodium: 242mg | Potassium: 368mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4831IU | Vitamin C: 54mg | Calcium: 113mg | Iron: 1mg
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