Does green colored food get a bad rap? Split pea soup, spinach pasta, green smoothies, guacamole, green colored cakes and cookies… All are delightful foods, but they rarely look appetizing, especially in photos. I will admit that I was finicky about the amount of green-ness going on when I created the Double Mint Cookie Bar, so maybe my problem is with green sweets? It’s not easy being green. 😉 Whatever my hang up is, I apparently don’t have an issue with green savory dishes.
There are tons of green colored savory foods that I love and this pasta coated in a creamy kale sauce makes the list. Yes folks, I actually said kale.
Pasta With Kale Sauce Recipe
(About 4 to 6 servings)
- 1 large bunch of raw kale (5 leaves)
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup low fat ricotta cheese
- 3/4 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pasta (I used spaghetti)
- Cut the stems out of the kale leaves.
- Steam 1/3 cup of water and the kale leaves in a pot over Medium/High heat. Cover the pot and steam them until they are soft. (Which should line up with when the water is gone.)
- In the mean time, cook the spaghetti according to the directions on the box. Drain it once it’s done cooking.
- In a medium skillet, on Medium heat, heat the butter and cook the chopped onions until translucent.
- Add in the chopped garlic and cook for about 1 minute.
- Add the kale leaves, onions, garlic, ricotta cheese, milk, salt and pepper into a food processor and process until smooth.
- Toss the cooked pasta with the sauce.
Store in an air tight container in the refrigerator.
I love the simplicity of this dish. Dinner in 20 minutes!
This is my first kale recipe! In general, I don’t hate kale, but I also don’t go out of my way to eat it. There seems to be a bazillion recipes online, specially pinterest.com. My godmother even has a recipe book dedicated to kale recipes. “Whoa!” (Can you picture Joey Lawrence from Blossom saying that? I loved that show!)
I feel that if I lived in California then perhaps kale wouldn’t be a stranger in my kitchen. Two weeks ago I tried to buy it at my local grocery store. I thought that if I had it in my fridge then I’d be inspired to cook with it. However, there was only one sad bunch left and the leaves were all gross looking. I checked the store again last week. Victory! There were a whopping 5 bunches to choose from. With my bunch of kale in hand, I proudly set out to take on this kale phenomenon.
Brace yourself for a plate full of green colored pasta! Regardless of how it may come across in photos, this kale sauce is delicious! I don’t even think that you taste the kale. All of the wonderful flavors from the onions, garlic, and seasonings compliment it so well and bring everything all together into this fabulous sauce. It’s creamy, but it isn’t perfectly smooth thanks to the little tiny bits of kale.
Are you new to kale? Perhaps you’re a bit intimidated by its fancy looking leaves or by its superfood reputation. This sauce is a great introduction for those of you who have not yet jumped on the kale bandwagon. If you are already a kale enthusiast, then hopefully this is a creative new way to enjoy it.
If it’s not obvious already, this sauce is very healthy because I used low fat ricotta cheese and milk. Yay, for healthy points!
I must not judge a book by its cover because if I enjoy green colored spaghetti, then I bet I’d also adore green colored cookies. 🙂
Slightly adapted from: Canuck Cuisine
Here are some of my other favorite pasta dishes.