Lemon Garlic Linguine with Kale {Easy CSA Recipes}

Lemon garlic linguine with kale is a delicious and easy to make weeknight dinner. Adding fresh kale gives this dish a burst of color and health benefits.

As our unseasonably cool spring and mid-summer are delaying the harvest of more fun vegetables, my weekly CSA basket can best be described as All the Kales with a Little Chard For Good Measure. As such, this summer has been dedicated to eating our greens in as many forms as possible. Good thing too, because all those greens are chocked full of vitamins and iron, making them some seriously good fuel for the body.

Besides snacking on crispy kale chips, I’ve managed to work sautéed kale into a fantabulous lasagna, and broke my morning fast a time or two with chard in place of fresh spinach in this lovely tart.

I guess it’s safe to say that I prefer to eat my fibrous greens buried in carbohydrates and cheese. You know…to balance out all that iron. 😉

Perhaps my favorite way to have worked more leafy greens into our diet is in this simply dressed, citrus-tinged pasta that’s just loaded with garlic and kale.

Lemon Garlic Linguine with Kale is a speedy weeknight meal that is a fresh, clean, hearty meal that makes the most of summer greens.

Lemon Garlic Linguine with Kale is a luxurious way to carb-up while still eating your greens.

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This meal couldn’t be any easier if it were take out! Prepare the linguine in a large stock pot of salted boiling water, according to package directions. While the pasta is cooking, tend to the rest of the ingredients.

Start by rinsing a bunch of kale under cold water to remove any debris. Any type of kale will do. I opted for a variety of species.

Remove the center ribs from the leaves, and discard them. Chop the leaves into 2-inch pieces. Grab a lemon and peel a few cloves of garlic.

Thinly slice the garlic, and then zest the lemon.

Set a skillet over medium heat, and then sauté the garlic in melted butter until both are nicely browned. Keep a close eye on the garlic because it goes from nicely browned to charred beyond recognition in a manner of seconds. Transfer the garlic to a small dish, leaving as much butter as possible in the skillet.

The crisped garlic really adds an extra punch of flavor to the overall dish.

Add the chopped kale to the skillet, stirring to coat in the butter. Cook the kale over medium heat, stirring occasionally, while it wilts from the heat.

The kale should wilted and soft after about five minutes.

At this point, the linguine should be done cooking. Turn off the heat, and scoop out some of the pasta water; setting it aside to use to dress the pasta. I like to reserve more of the water than I think I’ll need, just in case the linguine absorbs more of the sauce than expected, so that I always have a little more that can be added to keep it from drying out.

Drain the pasta.

While the linguine is draining, squeeze some fresh lemon juice into the skillet with the wilted kale.

Add most of the reserved pasta water, browned garlic, lemon zest, and a little fresh, finely grated Romano cheese. Simmer the sauce for one minute to allow for the flavors to meld. The cheese should melt and virtually disappear. Taste the sauce before seasoning to taste with salt and pepper. The sauce is very light–almost more of a dressing–so none of the flavors should overpower the others.

Turn off the heat, then add the linguine to the skillet, tossing it to coat. Allow the linguine to rest for a few minutes to absorb some of the sauce.

Serve Lemon Garlic Linguine with Kale topped with additional lemon zest, finely grated Romano cheese, and a hunk of crusty garlic bread.

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Nutrition

Calories

1711 cal

Fat

38 g

Carbs

291 g

Protein

73 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Kirsten Kubert

Yields 6 servings

Lemon Garlic Linguine with Kale {Easy CSA Recipes}

Lemon Garlic Linguine with Kale is a simple, healthy, and satisfying pasta dish that can be on the table in just over 30 minutes.

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

For Wilting the Kale:
• 3 cloves garlic, peeled and thinly sliced
• 1 Tbs. unsalted butter
• 1 tsp. fresh lemon juice
• 4 oz. fresh kale (rinsed, ribs and stems removed, roughly chopped)
For the Pasta:
• 14 oz. linguine (or other favorite pasta)
• Kosher salt for pasta water (about 1 Tbs. or more, to taste)
For the Pasta Sauce:
• 1 C. of Reserved pasta water (from cooking pasta)
• 2 tsp. fresh lemon zest (about 1 small lemon)
• 1 Tbs. fresh lemon juice (more or less, to taste)
• ½ C. finely grated Romano cheese (freshly grated,) plus more for serving
• Kosher salt and cracked black pepper, to taste

Instructions

1. Melt one tablespoon of unsalted butter in a 10-inch skillet set over medium heat, until it sizzles. Sauté the sliced garlic in the butter, stirring continuously, until both the butter and the garlic are a deep, golden brown. (About 3 minutes.) Use a slotted spoon to transfer the garlic to a small dish. Reduce the heat slightly, and add the chopped kale to the pan. Stir the kale into the browned butter. Cook and stir the kale until it wilts and softens. (About 5 minutes.) Turn off the heat, but leave the kale in the skillet.
2. While the kale is wilting, bring 6 quarts of water to a rolling boil in a large stock pot. Toss a tablespoon (or more) of kosher salt into water.  Add linguine to the water, and cook according to package instructions until al dente. (Usually about 6-8 minutes.)
3. Remove 1 cup of the pasta water out before draining the pasta, and set it aside. Drain the pasta.
4. Turn the heat under the skillet back on, this time to medium high. Pour the pasta water into the skillet, adding the browned garlic, lemon juice, lemon zest; stir. Bring to a boil, and then reduce heat to low and simmer for 2 minutes. Taste sauce and adjust the seasonings.

Notes

The pasta was cooked in salted water, and the cheese is also quite salty. I find that I don’t add salt at this stage, but only a hefty pinch of cracked pepper.

With the skillet still over low heat, add the hot, cooked linguine; turning to coat and distribute vegetables. Sprinkle with lemon zest. Simmer for another minute so that everything is heated through and pasta absorbs a little of the sauce.

Turn off the heat, and then sprinkle ½ cup of the Romano over the linguine; turning pasta to distribute and melt the cheese.

For a restaurant-style touch, rub the interior of the serving bowls with a raw, peeled garlic clove before filling them with linguine. Sprinkle additional Romano cheese over top, if desired.

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https://comfortablydomestic.com/2013/08/lemon-garlic-linguine-with-kale/

Comfortably Domestic - 2016