I didn’t find out about National Kale Day until after the fact, but seeing pictures of delicious kale recipes all day made me really crave kale bad. What’s the fastest, easiest fix? Garlic Parmesan Kale Pasta! This one is SO easy and SO satisfying, guys!
See this recipe used in my weekly meal prep.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Use Whole Wheat Pasta for Extra “Nutty” Flavor
Whole wheat pasta with kale may sound like the most boring, torturous diet meal of all time, but when you lace them with garlic, parmesan, and a little butter, they take on a whole new personality. Add a pinch of crushed red pepper flakes if you’re feeling sassy and it’s like pasta heaven.
Sometimes whole wheat angel hair is hard to find, though, in which case you can just use regular. Either way, I do suggest using angel hair pasta rather than other shapes because I find that the thin texture really balances the mouthfeel of the dish.
Use a Different Vegetable
Not a fan of kale? No problem! I use this pasta-butter-Parmesan combo with all sorts of other vegetables. Spinach is great, but so is broccoli (see Bowties and Broccoli), or sautéed mushrooms. If you have leftover roasted vegetables, toss them in there. :)
How to Serve Garlic Parmesan Kale Pasta
This Garlic Parmesan Kale Pasta recipe makes four side dish-sized servings, but you can bulk it up and make it a meal by adding a chopped hard-boiled egg or a fried egg, adding some chopped fresh tomatoes (or sun-dried), or even crumbling some bacon over top. I also love topping it with my Garlic Marinated Chicken, cut into strips. This is just a starting point and it can go in about a million different directions. Have fun with it!
Garlic Parmesan Kale Pasta
Servings 4Ingredients
- 1 bunch 1/2 lb kale ($1.69)
- 1/2 lb angel hair pasta* ($0.50)
- 2 Tbsp olive oil ($0.26)
- 2 Tbsp butter ($0.27)
- 2 cloves garlic, minced ($0.16)
- 1/4 cup grated Parmesan ($0.41)
- Pinch salt and pepper ($0.05)
- Pinch red pepper flakes (optional) ($0.03)
Instructions
- Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
- Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
- While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
- Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
- Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Garlic Parmesan Kale Pasta – Step by Step Photos
Pull the leaves from the woody stems of one bunch of kale (about 1/2 lb.). Tear the leaves into 1 to 2-inch pieces as you go. You can also use bagged, pre-chopped kale, if desired.
Place the kale in a colander and rinse well with cool running water. Allow the kale to drain.
Begin cooking 1/2 pound angel hair pasta according to the package directions. You’ll want to get the pasta going first because the rest of the dish will be finished cooking in the time that it takes the pasta to boil. Breaking the pasta in half before boiling makes it MUCH easier to mix in with other ingredients when it’s slightly shorter (it still looks just like long pasta once mixed).
Add 2 Tbsp butter, 2 Tbsp oil, and 2 cloves minced garlic to a large pot or skillet. I like to us a pot with tall sides so that the kale doesn’t spill out as I try to stir it. Sauté the garlic over medium heat for a couple minutes, or just until it becomes soft and really fragrant (it should smell like the best garlic bread you’ve ever laid your nostrils on).
Add the kale and continue to sauté until the kale wilts down and is a really beautiful deep jade green. When I first put the kale in the pot it pretty much filled it up to the top, but it wilts down pretty quickly. This was after about 5 minutes. Turn the heat off after it’s wilted.
By now your pasta has finished cooking and you can let it drain in a colander. Let it cool for just a minute., then add it to the pot with the kale and toss them together. Let them rest for a few minutes here until it cools to the point where no steam is coming off of the pasta. You want the pasta to be warm, but not so hot that the Parmesan melts into it and disappears. Use this time to season the pasta and kale with salt and pepper. I just sprinkle some on as if it was my dinner plate, give it a toss, taste, then add more if needed.
Finally, add the grated parmesan and toss to coat. You can add a pinch of red pepper flakes to the Garlic Parmesan Kale Pasta if you want a little kick, too.
I went ahead and made the Garlic Parmesan Kale Pasta into a meal by topping it with a fried egg because that’s how I roll. A diced hard boiled egg would also be awesome. And maybe some sriracha.
Make this with zucchini noodles and it’s madly good without the carbs. Thanks for a great, delicious dish.
I made this just as you instructed, with home grown kale. I for some reason had no garlic, so used red onions instead. It is spectacular. I am eating it right now!
super yummy! added some sliced almonds and a few more cloves of garlic and omitted the butter and just added 2 more tablespoon of olive oil.
I only had a 5oz package of baby kale so I added a can of artichokes. I also added some lemon juice and extra parmesan on top. Turned out great!
Kale is so easy to grow yourself, the bugs hate it and just knowing no pesticides are being used is good by me.
Very good! Light yet filling. If that makes sense. We added toasted pine nuts and sun dried tomatoes. Was delish
Okay. The ONLY thing I altered is I used lots of roasted garlic. I am so enamored that I am freezing this stuff — it’s Lent — and believe me there is no sacrifice here.
Oh, until recently I only knew of two ways to make spaghetti, with or without red sauce. Always ate just buttered noodles. No more. Basil pesto pasta, this and . . . Thank you SO much.
This was great!!
We added artichoke hearts, the fried egg, and we mixed in a little ricotta cheese
Wow! This dish was amazing. The red pepper flakes added a perfect touch of heat. I didn’t put in any butter, but subbed with a bit more olive oil, still tasted great.
This is delicious. Does any one know how many calories it is.
The calories would depend on the food that you’re using; there are so many variations of pasta, oils, butter, Etc. For instance if you’re using pasta, look at the Box and go by the servings. Calories will also differ depending on what type of oil you are using, and even what type of butter you are using. Look at your containers and add up your calories and make sure you’re only eating the amount of serving. Or use an app on your phone to bring it all together.
I made a variation of this with orzo cooked in chicken broth, then sauteed in some orange bell pepper and onion, plus some purple cabbage and a few grape tomatoes just until they burst. Used a bit of the reserved chicken broth from the orzo to finish wilting the kale so it didn’t dry out. It made for a colorful, veggieful dish. Like a more Italian take on veggie fried rice, I guess. Thanks for helping me figure out what to do with my big bundle of kale!
I made this tonight. Delicious and easy! I added some sun-dried tomatoes to the olive oil mixture. Also, I think some chopped toasted walnuts would be good in here. This recipe is a keeper!
$1.69 for some kale?? Where do YOU live? (And how soon can I move there).
This was when I was in New Orleans. :) Even Whole Foods there often had kale bunches on sale for $1.99
In 1995 kale was not sold in major grocery stores in Missouri. The only place you could see it was as decoration surrounding other vegetables.It was considered a less than desirable veggie to eat and you could get it “for free”if you shopped at that grocer. It has been amazing to see it skyrocket to top vegan nutritious veggie and everyone trying out new recipes .
how many calories is it per serving? :)
This is seriously one of the best pasta dishes I’ve ever made. I added an egg for some creaminess. My boyfriend and I absolutely love this!