I love recipes that feel a little special but still fit into a busy weeknight. This creamy lemon and kale pasta does exactly that. The sauce blends together in minutes and uses simple ingredients I usually have on hand. When I can pick up fresh kale and lemons from Weaver’s Orchard, the whole dish feels even better.
My toddler surprised me with this one. She happily ate a full bowl and asked for more, which always counts as a major win in my kitchen. The sauce turns bright green and silky smooth which makes it fun for kids too.
Kale also brings some impressive nutrition to the table. One cup of cooked kale delivers a huge dose of vitamin K, along with vitamin A, vitamin C and fiber. The leafy green contains antioxidants that support overall health and help fight inflammation. I love finding ways to work these nutrients into meals my whole family enjoys.
I usually add crispy bacon because it brings the perfect salty addition which perfectly complements the rest of the flavors. You can easily swap in sausage or another meat if you prefer; both options pair beautifully with the bright lemon and garlic in the sauce. If you skip the meat entirely, the pasta still tastes wonderful. The result becomes a simple vegan/vegetarian dinner that still feels hearty and satisfying.
This lemon and kale pasta proves that even simple healthy ingredients and uncomplicated recipes can still create something truly delicious. Try it today and let us know what you think!
Weeknight Lemon and Kale Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: vegan, weeknight dinner, kale
Ingredients
- 1 large bunch of kale, washed and roughly chopped (about 4 cups)
- 1 tsp salt
- 4 large cloves of garlic
- 2/3 cup olive oil
- 1 tbsp lemon zest
- 3/4 cup grated parmesan, plus extra for garnish
- 2–3 cups dry pasta of choice
- 1/2 pound bacon, chopped
Instructions
- Add the roughly chopped kale and salt to a large pot along with enough water to fully cover the kale. Bring to a boil and cook until the kale is tender and vibrant in color.
- While the kale cooks, prepare the pasta according to the package directions. Cook the chopped bacon by spreading it on a sheet pan and baking at 400°F for 10–15 minutes, or until crisp.
- When the kale is finished cooking, transfer it to a blender or blending cup along with the garlic, olive oil, lemon zest, and about ½ cup of the reserved pasta water. Blend on the highest setting until the sauce is smooth and thick. This may take a minute or two. If the sauce is too thick, add an additional splash of pasta water until you reach your desired consistency.
- Once blended, stir the grated Parmesan into the sauce. The sauce should still be hot, so plan to serve it right away.
- Add the cooked pasta, kale sauce, and bacon to a large bowl. Top with a drizzle of olive oil and extra grated Parmesan, then toss to combine and serve.
Keywords: vegan, weeknight dinner, kale, lemon