This pasta recipe features a super simple kale and garlic base with a slightly spicy kick!
This garlic kale pasta is one of my go-to weeknight meals. It’s fast, flavorful, and relies on a handful of pantry staples and fresh kale. The combination of olive oil, plenty of garlic, a touch of red pepper flakes and freshly grated Parmesan makes this dish bright and satisfying — and it’s ready in about 15 minutes.
If you love simple pasta recipes that highlight vegetables and bold flavors, this one is for you. It pairs well with a crisp salad, crusty bread, or a light protein like grilled chicken or shrimp. The recipe is flexible: adjust the heat, add extra cheese, or stir in lemon zest for brightness.
This recipe is ideal for anyone looking for an easy kale pasta recipe or a simple garlic kale pasta variation. It works with everyday pantry ingredients and simple technique: cook the pasta, sauté the garlic, wilt the kale with a splash of pasta water, then finish with Parmesan and red pepper flakes. The reserved pasta water helps create a silky sauce that clings to the spaghetti.
Ingredients:
Key ingredients for this garlic kale pasta:
- Spaghetti — 8 ounces. Spaghetti works beautifully here, but any long pasta or your favorite shape is fine.
- Kale — 2 to 3 large bunches (about 1 to 1½ pounds, or roughly 4 packed cups of leaves). Use any sturdy kale variety; remove stems and chop the leaves.
- Extra-virgin olive oil — ¼ cup for sautéing the garlic and coating the pasta.
- Garlic — 4 to 5 cloves, thinly sliced. Adjust to taste — garlic is the star here.
- Red pepper flakes — to taste. Start with ½ teaspoon if you like a gentle kick and increase if you prefer it spicier.
- Freshly grated Parmesan — ¼ cup, plus more for serving. Freshly grated Parmesan melts into the sauce and adds savory depth.
- Salt — to taste. Season the pasta water and the kale while cooking.
How to make garlic kale pasta
Follow these simple steps for quick, flavorful garlic kale pasta. The technique is straightforward and highlights the texture and flavor of fresh kale while building a silky sauce from pasta water and olive oil.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Prep the kale: Remove the kale leaves from the stems and roughly chop. Rinse well and drain. Sturdier leaves are fine since you’ll quickly wilt them in the pan.
- Sauté the garlic: Heat a large skillet over medium heat. Add the olive oil and sliced garlic. Sauté about 1 minute, until fragrant but not browned — browned garlic can taste bitter.
- Wilt the kale: Add the chopped kale to the skillet with a pinch of salt and about ¼ cup of the reserved pasta water. Cover and cook 2–4 minutes until the kale is tender and bright green. Uncover and adjust seasoning.
- Finish the sauce: Turn off the heat. Stir in red pepper flakes and the grated Parmesan, tossing until the cheese melts and forms a light sauce with the oil and pasta water.
- Toss with pasta: Add the drained spaghetti to the skillet and toss to combine. If the mixture seems dry, add more reserved pasta water a tablespoon at a time until you reach a glossy, saucy consistency. Taste and adjust salt and heat.
- Serve: Divide among plates and top with extra Parmesan and a pinch of red pepper flakes if desired.
Tips, variations, and storage
- Adjust the heat: Use less or more red pepper flakes to suit your spice preference. You can swap in a pinch of crushed Aleppo pepper for a milder, fruity heat.
- Add brightness: Stir in a squeeze of lemon juice or some lemon zest just before serving to lift the flavors.
- Protein options: For a heartier meal, top with grilled chicken, pan-seared shrimp, or toasted chickpeas.
- Cheese substitutions: While Parmesan is recommended for its nutty flavor and melting quality, Pecorino Romano can work if you prefer a sharper taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to restore moisture.
- Make it gluten-free: Use your favorite gluten-free pasta and cook according to package instructions; the rest of the method remains the same.
Recipe details
- Author: Mimi
- Total Time: 15 minutes
- Yield: Serves 4 to 6
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Enjoy!