• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • About
  • Subscribe
  • Contact

Kitchen Konfidence

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home / Recipes / Course / Dinner / Rigatoni with Easy Kale Sauce

    49 January 22, 2019 Dinner

    Rigatoni with Easy Kale Sauce

    Jump to Recipe

    Can you even believe that green color?!  And I swear I haven’t cranked up the saturation in Photoshop.  It’s really that pretty!

    Rigatoni with Easy Kale Sauce

    Bold in color and flavor, this Rigatoni with Easy Kale Sauce is like my favorite kale salad i pasta-form.  You start with a pound of kale quickly blanched in the same pot you cook the rigatoni in.  Then, the tender kale is blended up with spicy garlic oil, lemon zest, lemon juice, and some pasta cooking liquid.  You finish by tossing al dente rigatoni with the vibrant green sauce and grated Parmesan cheese.

    Each bite is punchy and bright with a note of golden garlic in the background.  This is seriously one of the easiest and tastiest ways to down a full pound of kale.  Continue reading for the recipe.

    Rigatoni with Easy Kale Sauce Ingredients

    Kale is the star ingredient here, so try to buy the best kale possible.  I would recommend organic lacinato kale, but I’ve also made this just curly kale, and it was still very tasty.  You also want to make sure your kale is nice and fresh (not wilted).

    • Blending Easy Kale Sauce
    • Blending Easy Kale Sauce

    I love that this Easy Kale Sauce comes together in a blender.  First, you sizzle garlic cloves and red chile flakes in olive oil until the garlic is lightly golden.  Then, the spicy garlic oil goes into a blender with blanched kale, lemon zest, lemon juice, and salt.  You also splash in some starchy pasta cooking liquid to get everything blending nicely. 

    The resulting sauce is thick and smooth with a wonderful depth of flavor.  Just make sure you season to taste with more salt.  It will probably need it!

    Rigatoni with Easy Kale Sauce

    This rigatoni is perfect for a hurried weeknight meal.  Especially if you are looking to work more vegetables into your diet! 

    Jorge and I have enjoyed this a number of times.  If you want to take things to the next level, throw a crispy fried egg on top 😉

    0 from 0 votes
    Print

    Rigatoni with Easy Kale Sauce

    Inspired by this cookbook.

    Cook Time 25 minutes
    Total Time 25 minutes
    Servings 4 servings
    Author Brandon Matzek

    Ingredients

    • 2 garlic cloves, peeled and smashed
    • 1/4 cup extra virgin olive oil
    • Pinch of crushed red pepper flakes
    • 1 pound kale, ribs removed
    • 3/4 pound rigatoni (or any other pasta)
    • Zest of 1/2 lemon
    • 1 teaspoon fresh lemon juice, plus more to taste
    • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
    • Freshly ground black pepper, for serving

    Instructions

    1. Bring a large pot of salted water to a boil.
    2. While the water is coming to a boil, add garlic, olive oil and red pepper flakes to a small saucepan over medium heat. Once the garlic starts to sizzle, reduce the heat to medium-low, and cook until the garlic takes on a light golden color (about 5 minutes). Transfer the garlic and oil to a blender and set aside.
    3. Add the kale to the boiling water, and cook just until tender (about 5 minutes). Using tongs, transfer the kale to the blender. It’s fine if it’s still wet! Add the rigatoni to the boiling water, and cook until al dente according to the package instructions. Drain the pasta, reserving 1 cup of pasta water. Return pasta back to the pot.
    4. Add a splash of pasta water to the blender along with the lemon zest and juice, then blitz everything until smooth. Season to taste with salt, pepper and lemon juice. Flavors should be bold! Pour the kale sauce into the pot with the rigatoni, add Parmesan cheese and toss to combine. If needed, add a bit more pasta water until a creamy sauce forms.
    5. To serve, divide pasta between 4 bowls and top with additional Parmesan cheese and black pepper.
    49
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Dinner

    Reader Interactions

    Comments

    1. Sarah Rosenblatt says

      January 26, 2019 at 10:34 am

      Seems almost identical to a recipe from NY Times? https://cooking.nytimes.com/recipes/1019134-kale-sauce-pasta?q=kale+pasta

      Reply
      • Brandon Matzek says

        January 26, 2019 at 10:47 am

        Hi Sarah! I originally got the inspiration for this recipe from a cookbook called Six Seasons. The base method is similar, but I’ve amped up flavors to mimic one of my favorite kale salads. Thanks for the note!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021

    Subscribe Here


    Footer

    ↑ back to top

    Kitchen Konfidence

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Subscribe

    • Sign Up! for weekly emails.

    Get Social!

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2021 Kitchen Konfidence