Kale, lemon, chilli and walnut pasta
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Curious about kale? Try it in this Tuscan-style pasta dish and you’ll be hooked.
Ingredients
Dry pasta
240 g, spiral variety
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Garlic
4 clove(s), thinly sliced
Fresh lemon rind
2 tsp, finely grated
Kale
2 cup(s), stems removed, shredded
Lemon juice
1 tbs
Walnuts
⅓ cup(s), (35g) coarsely chopped, lightly toasted
Reduced-fat ricotta cheese
80 g, crumbled
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup pasta cooking water. Return to pan.
2
Meanwhile, heat 2 teaspoons oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli, garlic and rind and cook, stirring, for 1 minute or until fragrant.
3
Add kale and cook, stirring, for 2 minutes or until kale has wilted. Add kale mixture, juice, walnuts, remaining oil and reserved pasta water to pasta and toss gently to combine. Serve topped with ricotta.
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