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