Bucatini al Limone with Wilted Kale
Creamy, lemony bucatini tossed with wilted kale, parmesan cheese and lots of freshly cracked black pepper!
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