24 Delicious Kale and Pasta Recipes You’ll Love

You’re about to discover how versatile and delicious kale and pasta can be together! Whether you’re craving a quick weeknight dinner, a comforting bowl of goodness, or a fresh seasonal dish, these recipes transform simple ingredients into extraordinary meals. Get ready to find your new favorite combination that will have everyone asking for seconds—let’s dive into these mouthwatering creations!

Creamy Kale and Mushroom Pasta

Perhaps there are evenings when the world feels too loud, and the kitchen becomes a quiet sanctuary where simple ingredients can transform into something deeply comforting. Pulling out a sturdy pot and gathering deep green kale feels like preparing a gentle embrace in meal form, something that will nourish both body and spirit on a cool autumn night.

Ingredients

• 8 ounces of dried fettuccine pasta
• 3 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, thinly sliced into half-moons
• 3 cloves of fresh garlic, minced
• 12 ounces of mixed wild mushrooms, cleaned and sliced
• 1 large bunch of lacinato kale, stems removed and leaves roughly chopped
• 1 cup of heavy cream
• 1/2 cup of finely grated Parmesan cheese
• 1/4 teaspoon of freshly grated nutmeg
• 1 teaspoon of flaky sea salt
• 1/2 teaspoon of freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fettuccine pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 1 large thinly sliced yellow onion and cook for 6-8 minutes, stirring frequently, until translucent and lightly golden at the edges.
5. Add 3 cloves of minced fresh garlic and cook for 1 minute until fragrant but not browned.
6. Add 12 ounces of sliced mixed wild mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and develop deep golden-brown color.
7. Stir in 1 large bunch of chopped lacinato kale and cook for 3-4 minutes until wilted and vibrant green.
8. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly.
9. Reduce heat to low and stir in 1/2 cup of finely grated Parmesan cheese until completely melted and smooth.
10. Season the sauce with 1/4 teaspoon of freshly grated nutmeg, 1 teaspoon of flaky sea salt, and 1/2 teaspoon of freshly cracked black pepper.
11. Reserve 1/2 cup of pasta cooking water before draining the cooked fettuccine.
12. Add the drained pasta directly to the skillet with the creamy mushroom sauce.
13. Toss everything together, adding splashes of reserved pasta water as needed to create a silky sauce that coats each strand.

Each bite offers the satisfying chew of al dente pasta against the earthy mushrooms and tender kale, all wrapped in a velvety cream sauce with just a hint of nutmeg warmth. Enjoy it immediately in shallow bowls, perhaps with an extra sprinkle of Parmesan and a simple green salad on the side for a complete, comforting meal that feels like a quiet conversation with yourself.

Lemon Garlic Kale and Fusilli

Cooking this lemon garlic kale and fusilli feels like a quiet conversation with the seasons, a gentle pause where sharp citrus and earthy greens come together in the most comforting way. It’s the kind of meal that fills the kitchen with warmth and the soul with calm, perfect for those evenings when you need something both nourishing and effortless.

Ingredients

– 8 ounces dried fusilli pasta
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 1 teaspoon fine sea salt
– ½ teaspoon cracked black pepper
– Zest and juice of 1 bright, sunny lemon
– ¼ cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried fusilli pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (the pasta should be tender but still have a slight bite).
3. While the pasta cooks, heat 3 tablespoons of rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of thinly sliced fresh garlic to the skillet and sauté for 1–2 minutes, until fragrant and lightly golden—be careful not to burn it, as this can make the garlic bitter.
5. Stir in the torn curly kale leaves, 1 teaspoon of fine sea salt, and ½ teaspoon of cracked black pepper, tossing to coat the kale in the oil and garlic.
6. Cook the kale for 4–5 minutes, stirring frequently, until it has wilted and turned a vibrant green color.
7. Drain the cooked fusilli pasta, reserving ¼ cup of the starchy pasta water to help create a silky sauce.
8. Add the drained pasta to the skillet with the kale, along with the reserved pasta water, the zest and juice of 1 bright, sunny lemon, and ¼ cup of grated Parmesan cheese.
9. Toss everything together for 1–2 minutes over low heat until the cheese melts and the ingredients are well combined.
10. Remove the skillet from the heat and let the dish rest for 1 minute to allow the flavors to meld. Kale’s sturdy leaves hold up beautifully here, offering a tender chew against the springy fusilli, while the lemon brightens each bite with a zesty spark. Try serving it topped with an extra sprinkle of Parmesan and a drizzle of olive oil for a simple, elegant touch.

Spicy Sausage, Kale, and Penne

Feeling the crisp autumn air settle in, I found myself craving something that would warm both kitchen and soul, a dish that could hold the golden afternoon light in its depths. This spicy sausage, kale, and penne recipe came together like a quiet conversation with the season, each ingredient adding its voice to the gentle simmer.

Ingredients

– 1 pound spicy Italian sausage, casings removed
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves garlic, minced until fragrant
– 1 bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
– 1 pound penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup dry white wine
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/2 cup grated Pecorino Romano cheese
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the spicy Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 8-10 minutes until browned and cooked through.
3. Transfer the cooked sausage to a plate using a slotted spoon, leaving 1 tablespoon of rendered fat in the pot.
4. Add the thinly sliced onion to the pot and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer for 3 minutes until reduced by half.
7. Add the crushed San Marzano tomatoes, 1/2 teaspoon kosher salt, and crushed red pepper flakes, then bring to a gentle simmer.
8. Return the cooked sausage to the sauce, reduce heat to low, and simmer uncovered for 20 minutes to allow flavors to meld.
9. Meanwhile, bring a large pot of heavily salted water to a rolling boil and cook the penne for 1 minute less than package directions indicate.
10. Reserve 1 cup of pasta cooking water before draining the penne.
11. Stir the torn kale leaves into the simmering sauce and cook for 3-4 minutes until wilted but still vibrant green.
12. Add the drained penne to the sauce along with 1/2 cup of reserved pasta water and the remaining tablespoon of olive oil.
13. Toss everything together over low heat for 2 minutes until the pasta is perfectly coated and the sauce clings to each tube.
14. Remove from heat and stir in the grated Pecorino Romano cheese until melted and creamy.
15. Season with freshly cracked black pepper and additional salt if needed.

You’ll notice how the penne tubes capture the robust sauce while the kale provides tender resistance, creating a wonderful textural balance. The spicy sausage lingers warmly beneath the bright tomato notes, making this perfect served in shallow bowls with crusty bread for dipping into any remaining sauce.

Ravioli with Kale and Walnut Pesto

Often, I find myself craving something that feels both nourishing and comforting, a dish that bridges the gap between a busy weeknight and a moment of quiet reflection. On evenings like this, when the light fades early and the kitchen feels like a sanctuary, I turn to the gentle art of folding pasta. There’s a particular solace in making ravioli from scratch, each one a small, careful parcel of intention.

Ingredients

• 2 cups of finely milled ’00’ flour
• 3 large, farm-fresh eggs
• 1 tablespoon of rich extra virgin olive oil
• 1/2 teaspoon of fine sea salt
• 2 cups of tightly packed, vibrant lacinato kale leaves
• 1/2 cup of toasted, fragrant walnut pieces
• 1/2 cup of freshly grated, sharp Parmesan cheese
• 1 small clove of aromatic garlic
• 1/4 cup of golden, fruity olive oil
• 1/4 teaspoon of flaky sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Place the finely milled ’00’ flour on a clean, dry work surface, forming it into a wide, shallow mound.
2. Create a deep well in the center of the flour mound using your fingers.
3. Crack the 3 large, farm-fresh eggs directly into the center of the flour well.
4. Add the 1 tablespoon of rich extra virgin olive oil and the 1/2 teaspoon of fine sea salt to the eggs in the well.
5. Using a fork, gently beat the eggs, oil, and salt together, gradually pulling in flour from the inner walls of the well until a shaggy dough begins to form.
6. Knead the dough by hand on a lightly floured surface for 8-10 minutes, until it becomes smooth, elastic, and springs back slowly when pressed with a finger.
7. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
8. While the dough rests, combine the 2 cups of tightly packed, vibrant lacinato kale leaves, 1/2 cup of toasted, fragrant walnut pieces, 1/2 cup of freshly grated, sharp Parmesan cheese, and 1 small clove of aromatic garlic in the bowl of a food processor.
9. Pulse the mixture 8-10 times, until the ingredients are coarsely chopped and well combined.
10. With the food processor running on low speed, slowly stream in the 1/4 cup of golden, fruity olive oil until a thick, textured pesto forms.
11. Transfer the pesto to a small bowl and stir in the 1/4 teaspoon of flaky sea salt and 1/4 teaspoon of freshly cracked black pepper.
12. Unwrap the rested pasta dough and divide it into 4 equal portions.
13. Working with one portion at a time and keeping the others covered, roll the dough through a pasta machine, starting at the widest setting and progressing one notch thinner each pass, until you reach the second-thinnest setting.
14. Lay one sheet of rolled pasta dough on a lightly floured surface and place 1-teaspoon mounds of the kale and walnut pesto 2 inches apart in two rows.
15. Lightly brush the exposed pasta dough around the pesto mounds with water using a pastry brush.
16. Carefully place a second sheet of rolled pasta dough over the top, gently pressing down around each pesto mound to seal and remove any air pockets.
17. Use a fluted pastry wheel or sharp knife to cut individual ravioli around each sealed mound, creating 2-inch squares.
18. Press the edges of each ravioli firmly with your fingers to ensure a tight seal.
19. Bring a large pot of generously salted water to a rolling boil over high heat.
20. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, until they float to the surface and the pasta is tender but still slightly firm to the bite.
21. Use a slotted spoon to gently transfer the cooked ravioli to serving bowls.

Now, the tender pasta gives way to a filling that is both earthy and bright, the kale’s slight bitterness softened by the walnuts’ richness. Nestled in a shallow bowl, these ravioli feel like little gifts, their delicate edges and vibrant green centers inviting you to slow down and savor each bite. A final drizzle of your best olive oil and an extra sprinkle of Parmesan make it complete, a simple, thoughtful meal that turns an ordinary evening into something quietly special.

Tuscan Kale and Cannellini Baked Ziti

Often, when the evenings grow cooler and the light softens to gold, I find myself craving something that feels both nourishing and deeply comforting. This baked ziti brings together the earthy heartiness of Tuscan kale with creamy cannellini beans in a way that feels like wrapping yourself in a warm blanket. It’s the kind of meal that simmers patiently, filling the kitchen with the kind of aroma that makes everyone gather around the table just a little bit sooner.

Ingredients

– 1 pound dried ziti pasta
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 bunch Tuscan kale, stems removed and leaves chopped
– 1 (15-ounce) can creamy cannellini beans, rinsed and drained
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon fine sea salt
– ½ teaspoon crushed red pepper flakes
– 2 cups freshly grated Parmesan cheese
– 8 ounces whole milk mozzarella cheese, shredded
– ¼ cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the dried ziti pasta and cook for 2 minutes less than the package directions indicate, about 9 minutes, until al dente.
4. Drain the pasta thoroughly and return it to the pot.
5. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
6. Add the finely diced yellow onion and cook for 6–8 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in the minced fresh garlic and cook for 1 minute until golden and aromatic.
8. Add the chopped Tuscan kale and cook for 4–5 minutes, stirring frequently, until wilted and bright green.
9. Mix in the rinsed and drained creamy cannellini beans, crushed San Marzano tomatoes, fine sea salt, and crushed red pepper flakes.
10. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
11. Tip: For deeper flavor, let the sauce bubble gently rather than boil vigorously.
12. Pour the sauce over the drained ziti in the pot and stir to coat evenly.
13. Fold in 1 cup of the freshly grated Parmesan cheese and the torn fresh basil leaves until well combined.
14. Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer.
15. Sprinkle the shredded whole milk mozzarella cheese and remaining 1 cup of freshly grated Parmesan cheese evenly over the top.
16. Tip: For a golden, bubbly crust, make sure the cheese coverage is uniform.
17. Bake uncovered for 25–30 minutes, until the cheese is fully melted and the edges are bubbling.
18. Tip: Let the ziti rest for 5–10 minutes after baking so the layers set for cleaner slices.
19. Remove from the oven and let stand for 5–10 minutes before serving. Perhaps you’ll love the way the creamy beans melt into the tangy tomato sauce, or how the kale adds just a hint of earthy depth. Serve it straight from the baking dish with a simple green salad, or pack the leftovers for a lunch that tastes even better the next day.

Roasted Red Pepper, Kale, and Bowtie Salad

Evenings like this call for something that feels both nourishing and comforting, a dish that bridges the gap between summer’s brightness and autumn’s coziness. I find myself drawn to the quiet ritual of preparing this salad, where each ingredient tells a small story of texture and taste.

Ingredients

– 2 large, sweet roasted red peppers, jarred and patted dry
– 1 bunch of dark, curly kale, stems removed and leaves torn
– 8 ounces of small bowtie pasta
– 3 tablespoons of rich extra virgin olive oil
– 1 tablespoon of fresh, bright lemon juice
– 1/4 cup of toasted pine nuts
– 1/4 cup of crumbled, sharp feta cheese
– 1/2 teaspoon of flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bowtie pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process.
4. In a large mixing bowl, combine the torn kale leaves with 1 tablespoon of olive oil and massage gently for 2 minutes until the leaves darken and soften.
5. Thinly slice the roasted red peppers into 1/4-inch strips and add them to the kale.
6. In a small skillet over medium-low heat, toast the pine nuts for 3-4 minutes, shaking the pan frequently until golden and fragrant.
7. Add the cooled pasta to the kale and peppers, then drizzle with the remaining 2 tablespoons of olive oil and the fresh lemon juice.
8. Sprinkle in the flaky sea salt and cracked black pepper, then toss everything together until evenly coated.
9. Gently fold in the toasted pine nuts and crumbled feta cheese.
10. Let the salad rest for 10 minutes at room temperature to allow the flavors to meld. Ultimately, this salad offers a wonderful play of textures—the tender bowties, the silky peppers, and the crisp kale create a satisfying chew, while the salty feta and nutty pine nuts add little bursts of flavor that make each bite interesting. I love serving it slightly warm with a piece of crusty bread to soak up the lemony dressing that pools at the bottom of the bowl.

Cheesy Kale and Pancetta Linguine

Kaleidoscopes of autumn light filter through my kitchen window, catching dust motes dancing above the stove where memories of comfort meals simmer. There’s something quietly grounding about folding dark greens into silky pasta, a ritual that slows the world for just a moment. This dish, with its humble ingredients, feels like a whispered secret between the pan and the plate.

Ingredients

• 8 ounces dried linguine pasta
• 4 ounces diced pancetta, with its salty, savory depth
• 3 cups finely chopped lacinato kale, stems removed for tender leaves
• 2 cloves garlic, minced to release their pungent aroma
• 1/2 cup heavy cream, rich and velvety
• 1/2 cup freshly grated Parmesan cheese, nutty and sharp
• 2 tablespoons unsalted butter, for a glossy finish
• 1 tablespoon extra virgin olive oil, fruity and golden
• 1/4 teaspoon crushed red pepper flakes, for a subtle warmth
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1/2 cup of the starchy pasta water, then drain the linguine and set it aside.
4. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the diced pancetta and cook for 5–7 minutes, stirring frequently, until crispy and golden brown.
6. Tip: Render the pancetta slowly to crisp it without burning, which builds a flavorful fond in the pan.
7. Stir in the minced garlic and crushed red pepper flakes, cooking for 30–45 seconds until fragrant but not browned.
8. Add the finely chopped lacinato kale and cook for 2–3 minutes, tossing until wilted and bright green.
9. Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
10. Reduce heat to low and stir in the freshly grated Parmesan cheese until melted and smooth.
11. Add the cooked linguine, unsalted butter, fine sea salt, and freshly cracked black pepper to the skillet.
12. Tip: Toss the pasta vigorously with tongs to coat every strand evenly in the sauce.
13. If the sauce feels too thick, gradually add reserved pasta water, 1 tablespoon at a time, until it clings silkily to the pasta.
14. Tip: Let the pasta rest off heat for 1 minute before serving to allow flavors to meld.

Ribbons of linguine cling to the creamy, garlic-infused sauce, each bite yielding to the crisp pancetta and tender kale. The subtle heat from red pepper flakes lingers on the palate, balanced by the nutty Parmesan. For a cozy twist, serve it in shallow bowls with a drizzle of olive oil and extra cheese grated right at the table.

Kale and Tomato Farfalle

Folding the vibrant green kale leaves between my fingers, I’m reminded how simple ingredients can transform an ordinary evening into something quietly special. This farfalle dish feels like a gentle embrace after a long day, with tomatoes that burst with summer’s last sweetness and pasta that cradles every flavor in its delicate bow-tie shape.

Ingredients

– 8 ounces dried farfalle pasta
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– 1 bunch fresh curly kale, stems removed and leaves torn into bite-sized pieces
– 1 pint sweet cherry tomatoes, halved
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried farfalle pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the thinly sliced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in the crushed red pepper flakes and cook for 30 seconds to release their oils.
6. Add the torn curly kale leaves and cook for 3-4 minutes until slightly wilted but still vibrant.
7. Tip: Massage the kale with your hands before cooking to break down its tough fibers for better texture.
8. Add the halved sweet cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
9. Reserve 1/2 cup of pasta cooking water before draining the farfalle.
10. Tip: The starchy pasta water helps create a silky sauce that clings to every noodle.
11. Add the drained farfalle directly to the skillet with the vegetable mixture.
12. Pour in 1/4 cup of the reserved pasta water and toss everything together vigorously.
13. Sprinkle the flaky sea salt and freshly cracked black pepper over the pasta.
14. Remove from heat and stir in the freshly grated Parmesan cheese until melted and creamy.
15. Tip: Always remove the skillet from heat before adding cheese to prevent it from becoming grainy.
Gently tangled farfalle cradles the softened kale and burst tomatoes in a way that feels both rustic and elegant. The Parmesan creates tiny pockets of salty richness against the slight heat from the pepper flakes, making this perfect for serving in shallow bowls with crusty bread for soaking up the garlicky oil.

Pesto Pasta with Kale and Sun-dried Tomatoes

Holding this warm bowl close, I’m reminded how some of the most comforting meals emerge from the simplest ingredients, when we slow down enough to notice their quiet transformations in the kitchen.

Ingredients

– 8 ounces of dried linguine pasta
– 2 cups of fresh kale leaves, stems removed and roughly torn
– 1/2 cup of sun-dried tomatoes in oil, thinly sliced
– 1/3 cup of vibrant green pesto
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of garlic, finely minced
– 1/4 cup of toasted pine nuts
– 1/2 teaspoon of flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 1/4 cup of freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
4. Add 3 cloves of finely minced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Stir in 2 cups of roughly torn kale leaves and cook for 3-4 minutes until slightly wilted but still vibrant.
6. Add 1/2 cup of thinly sliced sun-dried tomatoes and cook for another 2 minutes to warm through.
7. Drain the cooked pasta, reserving 1/4 cup of starchy pasta water.
8. Tip: The starchy pasta water helps create a silky sauce that clings perfectly to the noodles.
9. Add the drained pasta directly to the skillet with the kale mixture.
10. Spoon in 1/3 cup of vibrant green pesto and toss gently to coat everything evenly.
11. Tip: Add the pesto off-heat to preserve its fresh, herbal notes and bright green color.
12. Gradually add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
13. Season with 1/2 teaspoon of flaky sea salt and 1/4 teaspoon of freshly cracked black pepper.
14. Tip: Toasting the pine nuts in a dry skillet for 2-3 minutes until golden enhances their nutty flavor.
15. Sprinkle with 1/4 cup of toasted pine nuts and 1/4 cup of freshly grated Parmesan cheese before serving.
Gently twirling the linguine reveals how the pesto clings to each strand, while the kale offers tender resistance and sun-dried tomatoes burst with concentrated sweetness. The toasted pine nuts provide satisfying crunch against the creamy Parmesan, creating layers of texture that make each bite interesting. For a beautiful presentation, serve in shallow bowls with extra pine nuts scattered over the top and a drizzle of olive oil.

Sicilian Kale, Olive, and Orzo

Keeping my hands busy with this simple dish always brings a quiet comfort, the rhythmic chopping and gentle simmering creating space for reflection while earthy kale perfumes the kitchen with its humble promise of nourishment. Sometimes the most satisfying meals emerge not from elaborate plans but from what waits patiently in the crisper drawer, transformed by patience and a few pantry staples into something quietly celebratory.

Ingredients

– 1 cup dried orzo pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, thinly sliced
– 1 bunch fresh Sicilian kale, stems removed and leaves roughly chopped
– ½ cup pitted Kalamata olives, roughly chopped
– 2 tablespoons freshly squeezed lemon juice
– ¼ teaspoon fine sea salt
– ⅛ teaspoon crushed red pepper flakes

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 cup dried orzo pasta to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While the orzo cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-low heat.
4. Add 3 cloves of thinly sliced garlic to the warm oil and cook for 2 minutes until fragrant but not browned, stirring constantly with a wooden spoon.
5. Increase the heat to medium and add the chopped Sicilian kale leaves to the skillet, tossing to coat them in the garlic oil.
6. Cook the kale for 4 minutes until wilted but still vibrant green, stirring occasionally.
7. Drain the cooked orzo thoroughly in a colander, shaking to remove excess water.
8. Tip: Reserve ¼ cup of the starchy pasta water before draining to adjust consistency later if needed.
9. Add the drained orzo directly to the skillet with the wilted kale.
10. Stir in ½ cup roughly chopped Kalamata olives, 2 tablespoons freshly squeezed lemon juice, ¼ teaspoon fine sea salt, and ⅛ teaspoon crushed red pepper flakes.
11. Tip: Gently fold the ingredients together rather than stirring vigorously to keep the olives intact.
12. Cook the mixture for 2 more minutes over medium heat until everything is heated through and well combined.
13. Tip: If the mixture seems dry, add 1-2 tablespoons of the reserved pasta water to create a light sauce that clings to the orzo.
14. Remove the skillet from heat and let rest for 1 minute before serving.

Hearty yet delicate, the tender orzo cradles the earthy kale while briny olives burst with salty contrast, all brightened by lemon’s gentle acidity. This dish feels equally comforting served warm straight from the skillet or at room temperature the next day, perhaps with a crumbling of feta over top or alongside grilled fish for a more substantial meal.

Kale and Chicken Alfredo Casserole

Dusk settles softly outside my window, and I find myself craving something that feels both nourishing and comforting, a dish that bridges the gap between vibrant health and deep satisfaction. This kale and chicken alfredo casserole is exactly that—a layered embrace of flavors that simmers gently into a meal worth savoring slowly, bite by thoughtful bite.

Ingredients

– 2 cups shredded, cooked chicken breast
– 8 ounces dried fettuccine pasta
– 4 cups fresh, curly kale leaves
– 2 cups heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup unsalted butter
– 3 cloves minced garlic
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 8 ounces of dried fettuccine pasta to the boiling water and cook for 10 minutes, until al dente.
4. Drain the pasta thoroughly in a colander, then return it to the warm pot off the heat.
5. In a large skillet over medium heat, melt 1/2 cup of unsalted butter until it foams slightly.
6. Add 3 cloves of minced garlic and sauté for 1 minute, until fragrant but not browned.
7. Pour in 2 cups of heavy cream, stirring constantly with a whisk to combine.
8. Bring the cream mixture to a gentle simmer, then reduce heat to low.
9. Gradually whisk in 1 cup of freshly grated Parmesan cheese until the sauce is smooth and thickened.
10. Stir in 1/2 teaspoon of freshly ground black pepper and 1/4 teaspoon of freshly grated nutmeg.
11. Add 4 cups of fresh, curly kale leaves to the sauce, stirring until wilted, about 3 minutes.
12. Fold in 2 cups of shredded, cooked chicken breast until evenly coated.
13. Pour the chicken and kale alfredo mixture over the cooked pasta in the pot, tossing gently to combine.
14. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
15. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
16. Bake uncovered for 25 minutes, until the cheese is golden and bubbly.
17. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Each spoonful reveals tender pasta swathed in a velvety, garlic-infused sauce, with the kale adding a subtle earthiness that balances the richness. Enjoy it straight from the baking dish with crusty bread for soaking up every last bit of cream, or portion it into mason jars for a cozy lunch the next day.

Smoky Bacon, Kale, and Tortellini

Lately, I’ve found myself craving the kind of meal that feels like a warm embrace on a quiet evening, something that fills the kitchen with comforting aromas and requires little more than a single pot and some gentle stirring. This smoky bacon, kale, and tortellini dish is exactly that—a humble yet deeply satisfying combination that comes together with minimal effort but delivers maximum comfort.

Ingredients

• 6 slices of thick-cut, smoky bacon, chopped into ½-inch pieces
• 1 medium yellow onion, finely diced
• 3 cloves of garlic, minced
• 4 cups of fresh kale, stems removed and leaves roughly torn
• 1 (20-ounce) package of cheese tortellini
• 4 cups of rich chicken broth
• ½ cup of heavy cream
• ½ cup of freshly grated Parmesan cheese
• 1 tablespoon of rich extra virgin olive oil
• ½ teaspoon of freshly cracked black pepper

Instructions

1. Heat a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until warm.
2. Add the chopped smoky bacon and cook for 6-8 minutes, stirring occasionally, until the fat renders and the bacon becomes crispy and golden brown.
3. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
4. Add the finely diced yellow onion to the pot and sauté for 4-5 minutes, stirring frequently, until the onion turns translucent and soft.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour in the rich chicken broth and bring to a gentle boil over medium-high heat, which should take about 3-4 minutes.
7. Add the cheese tortellini to the boiling broth and cook for 7-8 minutes, stirring occasionally, until the tortellini are tender and float to the surface.
8. Reduce the heat to low and stir in the heavy cream, freshly grated Parmesan cheese, and freshly cracked black pepper until well combined.
9. Gently fold in the roughly torn kale leaves and cook for 2-3 minutes until the kale wilts and turns bright green.
10. Return the crispy bacon to the pot and stir gently to incorporate, then remove from heat.

Unbelievably creamy and richly textured, each bite offers the subtle crunch of kale against the pillowy tortellini, all wrapped in a smoky, bacon-infused broth. Serve it in deep bowls with an extra sprinkle of Parmesan and crusty bread for dipping, perfect for those evenings when you need a meal that feels both nourishing and indulgent.

Spinach, Kale, and Pesto Tagliatelle

There’s something quietly comforting about watching ribbons of pasta swirl in boiling water, especially when you know they’ll soon be tangled with the deep green embrace of earthy greens and fragrant pesto. This dish feels like a gentle hug after a long day, simple yet deeply satisfying in its layers of flavor and texture. Today, I’m sharing my go-to recipe for spinach, kale, and pesto tagliatelle—a bowl that always feels like coming home.

Ingredients

– 12 ounces dried tagliatelle pasta
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves aromatic garlic, thinly sliced
– 4 cups loosely packed fresh baby spinach leaves
– 2 cups chopped tender kale leaves, stems removed
– 1/2 cup vibrant basil pesto
– 1/4 cup freshly grated Parmesan cheese
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried tagliatelle pasta and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tender but still firm to the bite).
3. While the pasta cooks, heat the rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the thinly sliced aromatic garlic and sauté for 1–2 minutes, until fragrant and lightly golden, being careful not to burn it.
5. Stir in the fresh baby spinach leaves and chopped tender kale, cooking for 3–4 minutes until wilted and bright green.
6. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
7. Add the drained tagliatelle directly to the skillet with the wilted greens.
8. Spoon in the vibrant basil pesto and toss gently to coat the pasta evenly.
9. Pour in 1/4 cup of the reserved pasta water and stir continuously for 1–2 minutes until the sauce emulsifies and clings to the pasta.
10. Sprinkle with the fine sea salt and freshly cracked black pepper, tossing once more to distribute the seasonings.
11. Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and creamy.
12. Serve immediately in warm bowls. Nothing compares to the way the silky pesto coats each ribbon of pasta, while the wilted greens add subtle earthiness and vibrant color. For a beautiful presentation, twirl the tagliatelle into nests before plating, and finish with an extra sprinkle of Parmesan and a drizzle of olive oil.

Kale, Artichoke, and Goat Cheese Spaghetti

Under the soft glow of the kitchen light, I find myself reaching for ingredients that speak of comfort and quiet evenings, where the simple act of cooking becomes a gentle meditation. This dish came together on one of those nights when the world outside slowed to a whisper, and the kitchen became my sanctuary.

Ingredients

– 8 ounces dried spaghetti
– 3 tablespoons rich extra virgin olive oil
– 3 cloves garlic, thinly sliced
– 1 cup marinated artichoke hearts, drained and quartered
– 4 cups fresh curly kale, stems removed and leaves torn
– 4 ounces creamy goat cheese, crumbled
– 1/4 cup toasted pine nuts
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup reserved starchy pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
4. Heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
5. Add 3 cloves of thinly sliced garlic and sauté for 1 minute until fragrant but not browned.
6. Stir in 1 cup of quartered marinated artichoke hearts and cook for 3 minutes until lightly golden at the edges.
7. Add 4 cups of torn fresh curly kale and cook for 4 minutes until wilted but still vibrant green, stirring constantly.
8. Tip: The kale will reduce significantly—this concentrated flavor creates a wonderful base for the sauce.
9. Reduce heat to low and add the drained spaghetti to the skillet.
10. Sprinkle 4 ounces of crumbled creamy goat cheese over the pasta.
11. Pour in the reserved 1/2 cup starchy pasta water and toss continuously for 2 minutes until a creamy emulsion forms.
12. Tip: The starchy water helps create a silky sauce that clings perfectly to each strand of spaghetti.
13. Remove from heat and season with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper.
14. Tip: Seasoning at the end preserves the delicate flavors of the goat cheese and artichokes.
15. Garnish with 1/4 cup toasted pine nuts just before serving.
You’ll notice how the creamy goat cheese clings to the spaghetti strands while the kale provides tender resistance and the artichokes offer little bursts of briny sweetness. I love serving this in shallow bowls with extra pine nuts scattered over the top, the crunch contrasting beautifully with the silky sauce.

Garlic Shrimp, Kale, and Lemon Penne

Folding myself into the kitchen chair, I watch golden hour light spill across the counter, thinking how some meals feel like quiet conversations with yourself—this pasta, with its bright lemon and earthy kale, is one of those gentle dialogues.

Ingredients

– 8 ounces dried penne pasta
– 1 pound raw large shrimp, peeled and deveined
– 4 cloves fresh garlic, thinly sliced
– 1 large bunch curly kale, stems removed and leaves torn
– 1 fresh lemon, zested and juiced
– 3 tablespoons rich extra-virgin olive oil
– 2 tablespoons cold unsalted butter, cubed
– ½ teaspoon crushed red pepper flakes
– Fine sea salt
– Freshly cracked black pepper
– ¼ cup grated Parmesan cheese

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
4. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and lightly browned.
7. Transfer the shrimp to a clean plate, leaving any oil in the skillet.
8. Reduce the heat to medium-low and add the sliced garlic and red pepper flakes to the skillet.
9. Sauté for 30–45 seconds until the garlic is fragrant but not browned.
10. Add the torn kale leaves and 2 tablespoons of the reserved pasta water to the skillet.
11. Cover and cook for 3–4 minutes, until the kale has wilted and turned bright green.
12. Stir in the cooked penne, shrimp, lemon zest, and lemon juice until evenly combined.
13. Add the cold butter cubes and ¼ cup of the remaining pasta water, stirring continuously until the butter melts into a glossy sauce.
14. Season with fine sea salt and freshly cracked black pepper to your preference.
15. Remove the skillet from the heat and sprinkle with grated Parmesan cheese.

Keeping the pasta warm in the skillet seems to meld the flavors—the tender penne cradles the garlicky shrimp, while the kale offers a slight crunch against the bright, buttery sauce. I love serving it straight from the pan with an extra squeeze of lemon, maybe alongside crusty bread to soak up every last bit.

Zesty Kale and Lemon Lasagna

Just yesterday, as the afternoon light softened across my kitchen counter, I found myself craving something that felt both nourishing and vibrant—a dish that could hold the last warmth of summer while welcoming the crispness of fall. Journaling through this quiet moment, I remembered how layers can tell stories, much like pages turned slowly, and so this zesty kale and lemon lasagna came to be.

Ingredients

– 1 pound fresh curly kale, stems removed and leaves roughly torn
– 2 large lemons, zested and juiced
– 1 cup whole milk ricotta cheese, creamy and smooth
– 1/2 cup grated Parmesan cheese, finely shredded
– 9 no-boil lasagna noodles, sturdy and flat
– 3 cups marinara sauce, rich and tomato-forward
– 2 cloves garlic, minced with earthy aroma
– 1/4 cup extra virgin olive oil, golden and fruity
– 1 teaspoon red pepper flakes, for a gentle heat
– 1/2 teaspoon sea salt, coarse and mineral-rich

Instructions

1. Preheat your oven to 375°F, positioning a rack in the center for even heat distribution.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until it shimmers lightly.
3. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Stir in the torn kale leaves and cook for 5 minutes, tossing occasionally, until wilted and bright green.
5. Remove the skillet from heat and mix in the lemon zest, lemon juice, red pepper flakes, and sea salt, allowing the kale to absorb the zesty flavors.
6. In a separate bowl, combine the ricotta cheese and half of the grated Parmesan, stirring until smooth and well-blended.
7. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking.
8. Arrange 3 lasagna noodles in a single layer over the sauce, leaving small gaps for expansion.
9. Spoon half of the ricotta mixture over the noodles, spreading it gently with the back of a spoon.
10. Top with half of the kale mixture, distributing it evenly to cover the cheese layer.
11. Repeat the layers: sauce, noodles, remaining ricotta, and remaining kale, building height gradually.
12. Finish with a final layer of 3 noodles, then spread the remaining marinara sauce over the top.
13. Sprinkle the rest of the Parmesan cheese evenly over the sauce for a golden, cheesy crust.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes to steam the noodles and meld flavors.
15. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly browned at the edges.
16. Let the lasagna rest for 10 minutes outside the oven to set the layers for clean slicing. On quiet evenings, this lasagna emerges with layers that hold their shape yet melt tenderly, the kale’s earthy bitterness softened by bright lemon and rich cheese. Offering a slice with a simple arugula salad dressed in lemon vinaigrette mirrors its zesty heart, making each bite feel like a gentle conversation between seasons.

Avocado Cream, Kale, and Gemelli

Gently, as autumn leaves begin their slow descent, I find myself craving meals that cradle the soul—dishes where creamy textures meet earthy greens, where each bite feels like a quiet conversation with the season itself. This avocado cream, kale, and gemelli pasta is one such comfort, born from the simple desire to marry freshness with warmth on a crisp October evening.

Ingredients

• 8 ounces dried gemelli pasta
• 2 large, ripe Hass avocados
• 1 bunch of fresh, curly kale
• 3 tablespoons rich extra virgin olive oil
• 2 cloves aromatic garlic
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried gemelli pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (the pasta should offer a slight resistance when bitten).
3. While the pasta cooks, destem the fresh, curly kale and tear the leaves into bite-sized pieces.
4. Mince the aromatic garlic cloves finely.
5. Halve the large, ripe Hass avocados, remove the pits, and scoop the flesh into a medium bowl.
6. Mash the avocado flesh with a fork until smooth and creamy.
7. Stir in the freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper into the mashed avocado until fully incorporated.
8. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
9. Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
10. Add the torn kale to the skillet and cook for 3–4 minutes, stirring frequently, until the leaves are wilted and bright green.
11. Drain the cooked gemelli pasta, reserving 1/4 cup of the starchy pasta water.
12. Add the drained pasta to the skillet with the kale.
13. Pour the avocado cream over the pasta and kale, tossing gently to coat everything evenly.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
15. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until golden and fragrant.
16. Drizzle the remaining 1 tablespoon of rich extra virgin olive oil over the pasta.
17. Sprinkle the toasted pine nuts on top just before serving.

Finally, this dish settles into a beautiful harmony—the gemelli’s tender twists cradling the velvety avocado cream, while the kale offers a gentle crunch and the pine nuts a toasty finish. For a cozy twist, serve it warm in shallow bowls with a sprinkle of red pepper flakes, or chill it lightly for a next-day lunch that feels like a quiet gift to yourself.

Mediterranean Kale and Rigatoni

Zestfully wandering through my kitchen today, I found myself drawn to the earthy greens and comforting shapes that would become this simple yet soulful meal. There’s something quietly beautiful about how Mediterranean flavors can transform humble ingredients into a dish that feels both nourishing and celebratory. Perhaps it’s the way sunlight falls across my counter at this hour that makes everything seem more intentional.

Ingredients

– 8 ounces of sturdy rigatoni pasta
– 1 large bunch of deep green lacinato kale, stems removed
– 3 tablespoons of golden extra virgin olive oil
– 2 plump garlic cloves, thinly sliced
– ½ cup of briny kalamata olives, pitted
– ¼ cup of toasted pine nuts
– ½ cup of crumbled creamy feta cheese
– 1 teaspoon of fragrant dried oregano
– ½ teaspoon of coarse sea salt
– ¼ teaspoon of freshly cracked black pepper
– 1 tablespoon of bright lemon juice

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the rigatoni pasta and cook for exactly 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
4. Add the sliced garlic and cook for 1 minute until fragrant but not browned.
5. Tear the kale leaves into bite-sized pieces and add to the skillet, stirring to coat with oil.
6. Cook the kale for 4-5 minutes until wilted but still vibrant green, adding a splash of pasta water if needed.
7. Drain the cooked pasta, reserving ½ cup of starchy pasta water.
8. Tip: The starchy pasta water helps create a silky sauce that clings to every noodle.
9. Add the drained rigatoni directly to the skillet with the kale.
10. Pour in the reserved pasta water and remaining tablespoon of olive oil.
11. Stir in the kalamata olives, toasted pine nuts, dried oregano, sea salt, and black pepper.
12. Cook everything together for 2 minutes, tossing continuously until well combined.
13. Tip: Toasting pine nuts in a dry skillet beforehand enhances their nutty flavor and crunchy texture.
14. Remove the skillet from heat and drizzle with fresh lemon juice.
15. Gently fold in the crumbled feta cheese, being careful not to overmix.
16. Tip: Adding feta off the heat preserves its creamy texture and prevents it from melting completely.
17. Divide the pasta among warm bowls and serve immediately.

But what truly makes this dish special is the wonderful contrast between the tender rigatoni and the slight resistance of the kale, with briny olives and creamy feta creating little bursts of flavor throughout. I love serving it in shallow bowls with an extra sprinkle of pine nuts on top, the rough texture catching the light like tiny treasures. Sometimes I’ll add a extra drizzle of olive oil at the table, watching it pool in the pasta tubes before taking that first satisfying bite.

Conclusion

You’ve just discovered 24 incredible ways to enjoy kale and pasta together! These recipes prove how versatile and delicious this combination can be, offering everything from quick weeknight dinners to impressive meals for guests. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest so other food lovers can enjoy these tasty dishes too!