Healthy + Delicious Lemon, Pecan and Kale Pappardelle Recipe Speeds To The Table In Just 20 Minutes
I always have a few boxes of pasta on hand. You can toss it with just about anything. And during the week it makes a quick meal. Take this Lemon, Pecan and Kale Pappardelle recipe. It comes together in one pot so clean-up is a breeze. And it's not only delicious, it's good for you too.
Pappardelle are long flat noodles that originated in Tuscany. They come in two varieties — dried and fresh. We opt for the dried version, but to save time you can use fresh instead. Kale is rich in antioxidants and vitamins. Trouble is, it takes a while to cook. That's why we use baby kale. It has all the same nutrients, but it wilts in mere minutes. We stir it together with rich ricotta cheese, zesty lemon and heart-healthy olive oil. Finally, crunchy pecans add a nutty note. Give it a try. Then let us know what you think.
Yields
4 serving
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Ingredients
8 oz. pappardelle pasta
1/2 c. chicken stock
4 oz. baby kale
10 1/2 oz. ricotta cheese
2 tsp. lemon zest
2 Tbs. lemon Juice
1/4 cup olive oil
1/2 cup toasted pecans, roughly chopped
Instructions
In large pot of salted boiling water, cook pasta according to package direction for al dente. Reserve 1/2 cup pasta cooking liquid.
Drain pasta and return to pot. Add stock, over medium heat, bring to simmer. Stir in kale, cooking one minute to wilt leaves.
Add ricotta, zest, juice, and oil and pasta cooking liquid; toss until coated. Season to taste with salt and pepper. Sprinkle with pecans and serve.
Nutrition
Calories: 570
Fat: 35 gram
Saturated Fat: 9 gram
Protein: 19 gram
Carbohydrates: 50 gram
Fiber: 4 gram
Cholesterol: 45 mg
Sugar: 4 gram
Sodium: 300 mg
