One of the joys of my job with Bishop's CSA is that I have to keep trying new recipes to keep our blog fresh and interesting. This one is fantastic. It is fresh and easy to make and oh so healthy with the kale! Enjoy.
Ingredients:
2 teaspoons olive oil
1 tablespoon minced garlic
2½ cups small, dry pasta (I used mini penne)
2¼ cups water
¼ cup fresh squeezed lemon juice
1 teaspoon lemon zest
3 cups kale, roughly chopped, packed
¼ cup fresh grated Parmesan Cheese
½ cup skim Ricotta
2 ounces softened cream cheese
Salt & pepper
Preparation:
Heat olive oil in a 10-12" saute pan over medium-high heat. Add garlic and cook until fragrant; about 45 seconds.
Add water, pasta, lemon juice, lemon zest. Bring to a boil and stir in kale and 1 teaspoons of salt. Reduce heat to medium low, cover, and cook for 8-10 minutes.
Meanwhile, combine Ricotta, Parmesan and cream cheese. Set aside.
Check pasta for doneness. Add ¼ cup more hot water if needed. There should still be some starchy liquid in the pan.
When pasta is tender and liquid id reduced, remove from heat and stir in the Ricotta mixture.
Taste and add salt and pepper as desired.
Serve hot.
* Recipe courtesy of Yellow Bliss Road
Ingredients:
2 teaspoons olive oil
1 tablespoon minced garlic
2½ cups small, dry pasta (I used mini penne)
2¼ cups water
¼ cup fresh squeezed lemon juice
1 teaspoon lemon zest
3 cups kale, roughly chopped, packed
¼ cup fresh grated Parmesan Cheese
½ cup skim Ricotta
2 ounces softened cream cheese
Salt & pepper
Preparation:
Heat olive oil in a 10-12" saute pan over medium-high heat. Add garlic and cook until fragrant; about 45 seconds.
Add water, pasta, lemon juice, lemon zest. Bring to a boil and stir in kale and 1 teaspoons of salt. Reduce heat to medium low, cover, and cook for 8-10 minutes.
Meanwhile, combine Ricotta, Parmesan and cream cheese. Set aside.
Check pasta for doneness. Add ¼ cup more hot water if needed. There should still be some starchy liquid in the pan.
When pasta is tender and liquid id reduced, remove from heat and stir in the Ricotta mixture.
Taste and add salt and pepper as desired.
Serve hot.
* Recipe courtesy of Yellow Bliss Road
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