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a white bowl filled with Bucatini al Limone with Wilted Kale
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5 from 2 votes

Bucatini al Limone with Wilted Kale

Creamy, lemony bucatini tossed with wilted kale, parmesan cheese and lots of freshly cracked black pepper!
Prep Time10 mins
Cook Time15 mins
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 643kcal


  • 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