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pasta with kale, lemon and toasted walnuts

October 29, 2013 by Marin Mama 36 Comments

pasta with kale, lemon and toasted walnuts Today I’m giving you all a tasty, healthy, easy, family approved and under 30 minute weeknight pasta (whew, that was a mouthful)! I mean who doesn’t love that! This pasta is a basically a cross between my broccoli lemon pasta and lacinato kale salad.  It incorporates the best of both recipes. The pasta literally take no time to put together, (under 30 minutes) thus making it perfect for those busy Meatless Mondays, or any busy weeknight. If you have your kale de-stemmed and ready to go, then this will take even less time.  All you’re basically doing is zesting and juicing a lemon, mincing some garlic, and then sautéing all of the ingredients together while the pasta cooks.  You then toss them all together in one pot and enjoy!

The whole-wheat pasta has a great nutty flavor and is a bit chewy, but chewy in a good way, and the Pecorino Romano cheese adds a bit of salty flavor to the whole-wheat pasta. Oh, and let’s not forget about those toasted walnuts, they add an amazing crunch, flavor and texture to the pasta!

This is a great gateway pasta to get your kids to like kale, as the lemon and garlic disguise the bitter taste of the kale. If you’re kids are not fans of whole-wheat pasta, you can use regular spaghetti, easy peasy! Eli gives this pasta a thumbs up, and look at that big bunch of kale on his fork.

IMG_7548

 

pasta with kale, lemon and toasted walnuts:

serves 4-6

  • 1 pound whole-wheat or regular spaghetti – I prefer bionaturae whole-wheat pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic (approx 3 large cloves), minced
  • 1/4 teaspoon red pepper flakes
  • 1 bunch lacinato kale, de-stemmed and thinly sliced – to see how to de-stem and thinly slice kale click here
  • pinch of sea salt
  • zest of 1 lemon (approximately 1 1/2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shredded Pecorino Romano cheese, plus more for topping – If you’re using regular pasta you can use Parmesan cheese, but I would suggest using the Pecorino for the whole-wheat version. 
  • 1/4  cup walnuts, toasted and then broken into small pieces

ingredients for whole-wheat spaghetti with kale, lemon and toasted walnutsLet’s start by prepping the ingredients. Toast up the walnuts. To toast them, just put some raw walnuts in a dry skillet set over medium heat, and cook, watching constantly and stirring frequently, until walnuts start to brown and smell toasted, about 5 minutes.  Set them aside.

Wash, de-stem and thinly slice your kale.  If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well.  This video has really helped my readers easily understand how to de-stem kale quickly over the sink.

Mince your garlic cloves, and zest and juice your lemon.

Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions.  Reserve 1/2 cup pasta water and then drain.

Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant.

sautéing red pepper flakes and garlicAdd in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn’t burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.

sautéing sliced kalesautéing sliced kalesautéing kaleRemove from heat and add in the lemon zest and juice, and give it all a good toss to combine.

Add the pasta to the skillet and toss to combine.  Add in some of the reserved pasta water to create a thin sauce. This is to taste and you really just want to add enough water so that the pasta isn’t sticking together in clumps.  

Add in the 1/2 cup grated cheese and toss to combine.

whole-wheat pasta combined with kaleServe the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.

pasta with kale, lemon and toasted walnuts

5 from 1 reviews
pasta with kale, lemon and toasted walnuts
 
Save Print
Prep time
15 mins
Cook time
12 mins
Total time
27 mins
 
This is an easy, tasty, family approved and under 30 minute weeknight pasta!
Author: Marin mama cooks
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 pound whole-wheat or regular spaghetti - I prefer bionaturae whole-wheat pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic (approx 3 large cloves), minced
  • ¼ teaspoon red pepper flakes
  • 1 bunch lacinato kale, de-stemmed and thinly sliced
  • pinch of sea salt
  • zest of 1 lemon (approximately 1½ tablespoons)
  • 2 tablespoons fresh lemon juice
  • ½ cup shredded Pecorino Romano cheese, plus more for topping - If you're using regular pasta you can use Parmesan cheese, but I would suggest using the Pecorino for the whole-wheat version.
  • ¼ cup walnuts, toasted and then broken into small pieces
Instructions
  1. Let's start by prepping the ingredients. Toast up the walnuts. To toast them, just put some raw walnuts in a dry skillet set over medium heat, and cook, watching constantly and stirring frequently, until walnuts start to brown and smell toasted, about 5 minutes. Set them aside.
  2. Wash, de-stem and thinly slice your kale.
  3. Mince your garlic cloves, and zest and juice your lemon.
  4. Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions. Reserve ½ cup pasta water and then drain.
  5. Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant.
  6. Add in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn't burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.
  7. Remove from heat and add in the lemon zest and juice, and give it all a good toss to combine.
  8. Add the pasta to the skillet and toss to combine.
  9. Add in some of the reserved pasta water to create a thin sauce. This is to taste and you really just want to add enough water so that the pasta isn't sticking together in clumps.
  10. Add in the ½ cup grated cheese and toss to combine.
  11. Serve the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.
3.5.3208

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Filed Under: dinner, family favorites, kale, meatless meals, most popular recipes, Pastas, vegetarian, weeknight dinners Tagged With: kale, meatless meals, pasta

Previous Post: « Marin mama’s weekly dinner menu for October 27th
Next Post: Marin mama’s favorite kale recipes »

Reader Interactions

Comments

  1. toni says

    February 26, 2015 at 11:19 am

    Hi Jackie,
    Thank you so much for this recipe, I have tried to cook Kale before poorly but found this recipe to be so tasty and fresh, the zing of the lemon works so well with the Kale. I think it will become a staple from here on in. Something you may be interested I searched for Kale recipes on the Australian version of google and your recipe ranked in the top 5 or 10 so your recipes must be travelling around the world!
    Congratulations 🙂

    Reply
    • jackiegrandy says

      February 26, 2015 at 2:41 pm

      Hi Toni! Yaay! I’m so happy to hear that you loved this recipe. I love it because of the simplicity, and the you’re right, the lemon really does pair amazingly well with the kale. I think every kale recipe I have uses lemon juice in it. If you’re loving kale, then you need to try my lacinato kale salad. It’s the bomb and so easy to make. Watch my video as I show you all the steps to make it that much easier. http://www.marinmamacooks.com/2012/03/lacinato-kale-salad/
      That’s so cool about being in the top 5 or 10 on google in Australia! Yippee! I guess it shows that I’m a bit kale obsessed 😉 Have a wonderful week and thanks so much for saying hi! xoxo, Jacquelyn

      Reply
  2. Dutchess85 says

    August 10, 2014 at 2:37 am

    This is the 1st time I’ve tried this recipe. It’s quick, easy and most of all, it’s delicious & elegant. Walnuts are a nice touch. I added halved grape tomatoes for more color & nutrition. Also added a dash of oregano and tarragon for flavor. My only advice is to be sure to measure kale after it’s cut so that you have enough. I will certainly make this dish again.

    Reply
    • jackiegrandy says

      August 14, 2014 at 4:35 am

      I’m so happy to hear that you loved this pasta dish! I also love hearing about the additions you made. I will have to try the grape tomatoes next time, as those are so tasty and ripe right now! I always use at least 2 heads of kale because I love it so much, so maybe I should add that to the post. Thanks for the tips! xoxo, Jacquelyn

      Reply
  3. Jessica says

    July 15, 2014 at 6:37 pm

    Made this last night, delicious. I typically try to omit dairy from recipes, but I used freshly shaved Parmesan and it was great. Next time (which will be very soon) I think I’ll sub the cheese with kalamata olives for the same kinda salty punch with the lemony goodness.

    Reply
    • jackiegrandy says

      July 15, 2014 at 11:13 pm

      Hi Jessica! I’m super happy to hear that this pasta was a success for you! Yaay! I love the subsitution of kalamata olives, yum! So going to try that next 🙂

      xoxo, Jackie

      Reply
  4. Victoria says

    July 12, 2014 at 6:37 pm

    My mind is blown by this meal! Just had it for dinner and it was so, so yummy! And fast too! I added sesame seeds and some tomatoes on the side since I don’t eat cheese. Looking forward to exploring the rest of your recipes 🙂

    Reply
    • jackiegrandy says

      July 15, 2014 at 11:21 pm

      Hi Victoria! I’m so happy to hear that you loved this pasta dish. Did you make the regular version or the whole-wheat one? I love the addition of sesame seeds and tomatoes, so going to try that sometime! Let me know what else you end up trying from the blog 🙂 xoxo, Jacquelyn

      Reply
  5. Shannon says

    January 10, 2014 at 4:19 am

    I love lemon recipes since we’re lucky to have an old lemon tree in the yard. And this was easy and delicious as you promised….who knew kale could cook so fast? I found the recipe at 6:30 and had dinner on the table before 7:15. And, my 3-1/2 year old asked if he could have it in his lunch tomorrow. Success!

    Reply
    • jackiegrandy says

      January 10, 2014 at 4:26 pm

      Hi Shannon! Yaay! I’m so happy that you loved the kale pasta and that your 3-1/2 year old loved it as well. People are intimidated by kale, but once they try it, they love it. You should try the lacinato kale salad next. It’s super easy to make and you break down the kale by massaging it. It’s the salad that has turned kale haters into kale lovers. Watch my long video as I show you how to de-stem the kale as well as massage it. I bet your 3-1/2 year old will love that salad as well. Anwyay, I’m so happy to hear that you loved the ease and taste of the pasta! xoxo, Jackie

      Reply
  6. Allison R. says

    November 3, 2013 at 1:26 am

    Can’t wait to try his. Looks delicious and we are huge fans of the lacinto kale salad. Kids might even love the Mommy version as they like any kind of pasta. Thanks for another easy, healthy weeknight meal. Makes things so much easier on work/school nights.

    Reply
    • jackiegrandy says

      November 4, 2013 at 3:40 am

      Hi Allison! Thanks for your super sweet comment. As you saw from my weekly menu post this week, I need more easy, 30 minute meals for you all, as well as myself! I hope you and the boys enjoy the “mommy” version! I just love it! xoxo, Jackie

      Reply
  7. 2 Sisters Recipes says

    October 30, 2013 at 8:48 pm

    YUM!! Great pasta dish, love all the ingredients – Great job! 🙂

    Reply
  8. Sarah @ Making Thyme for Health says

    October 30, 2013 at 7:48 pm

    Another simply delicious dinner, Jackie! I love that method for slicing the kale. I can imagine it’s fun to swirl up with the pasta on your fork. Perfect for kids and adults! I can’t wait to try it.

    Reply
  9. Elise @ 9toFit.com says

    October 30, 2013 at 1:31 pm

    Lately I have been leaning towards staying away from pasta, but this looks amazing!

    Reply
    • jackiegrandy says

      October 30, 2013 at 1:42 pm

      Thanks Elise! Try the whole-wheat version, so good, or you can even try quinoa or rice pasta if you want to go a healthier route! 🙂

      Reply
  10. cynthia says

    October 30, 2013 at 9:39 am

    looks delicious, jackie! i’ll try to make this with spinach instead of kale, as there is no kale to be found here in central europe (can you believe it?!? i miss it so much!).
    also: operation DIY pumpkin puree is happening tonight…. hopefully i’ll be on my way to a sheet cake 😉

    Reply
    • jackiegrandy says

      October 30, 2013 at 1:49 pm

      Hi Cynthia! Did you find any pumpkins to puree or are you using squash? Spinach, swiss chard, arugula, broccoli rabe or any sort of green will work well in this pasta. So use what greens are available to you! I can’t believe you can’t get kale where you are, is that true all the time or just this time of year? Anyway, I hope the cake turns out great girl! xoxo, Jackie

      Reply
      • cynthia says

        November 1, 2013 at 4:55 pm

        hi jackie, it is actually an all year round no kale situation. (i KNOW. i was shocked when i realized i’d have to go without great kale caesar salads from now on!) but you make do– i’m just happy there’s spinach!
        i am using a squash, i’m not sure what kind (round, very light brown peel) but the DIY puree instructions you recommended worked well and the squash has a really nice, sweet flavor. i think it will do well in baked goods 🙂

        Reply
  11. Goreti Tada says

    October 30, 2013 at 2:49 am

    I just came across your blog and I’m loving it. Your pics are so eye catching. Even though, I’m vegan, I still enjoy your beautiful recipes.

    Reply
    • jackiegrandy says

      October 30, 2013 at 3:08 am

      Thanks so much Goreti! 🙂

      Reply
  12. Sharon B. says

    October 30, 2013 at 1:55 am

    How clever to combine two great recipes and come up with something that sounds healthy AND delicious! Looks so good. Hope you are well. I feel like I don’t get as much of a chance to say hi and chat with you now that I’m back to work, but I always love seeing your name and posts show up in my inbox. Hope you’re doing well! xoxo, Sharon

    Reply
  13. Jaclyn says

    October 29, 2013 at 6:59 pm

    I love all of your kale recipes, you are like the kale goddess! This one is going on my list of recipes to make as well. Love any pasta with nuts on top!

    Reply
  14. Pamela @ Brooklyn Farm Girl says

    October 29, 2013 at 6:22 pm

    I love all your pasta meals and kale dishes so I can’t wait to try this one Jackie!

    Reply
  15. Becca @ Amuse Your Bouche says

    October 29, 2013 at 5:47 pm

    I love meals like this – really simple but such beautiful flavours! I’ve actually never had kale (it’s not that common in the UK) but I’ll definitely have to try to find some for this – or maybe use spinach instead!

    Reply
  16. Margie says

    October 29, 2013 at 4:46 pm

    Where is that pasta available. I have looked for it before, but was unable to find it.

    Reply
    • jackiegrandy says

      October 29, 2013 at 5:18 pm

      Hi Margie! Where do you live? I can find it at my local Whole Foods as well as Paradise Foods?

      Reply
      • Margie says

        October 29, 2013 at 5:29 pm

        We live in Novato – about two blocks from Whole Foods, but I don’t recall seeing it there – will check it again; Paradise isn’t that far away, either.

        Thanks.

        Reply
        • jackiegrandy says

          October 29, 2013 at 5:46 pm

          Hi Margie! So nice to hear that you’re local! If you can’t find it in the Paradise foods in Novato, let me know, and I will have David get some in the store. 🙂

          Reply
  17. Trina says

    October 29, 2013 at 3:52 pm

    I’m thinking of grinding up the toasted walnuts, and mixing it with the cheese. Maybe the kiddos will eat it then!

    Reply
    • jackiegrandy says

      October 29, 2013 at 5:20 pm

      Hi Trina! What a great idea! I should try that. My kids love the walnut pesto I make, so maybe they would like it mixed in with the cheese. I will give that a shot next time. Thanks for the tip 🙂 xoxo, Jackie

      Reply
  18. Laura Lamar says

    October 29, 2013 at 2:51 pm

    This is a real simple, inexpensive and healthy meal that happens to be filling and delicious. And the best part is that those ingredients are usually in my kitchen. This pasta dish is one of my “go to” meals when I am too tired to cook. Or when there is a good movie on and I do not want to spend time in the kitdhen. Delicious!

    Reply
    • jackiegrandy says

      October 29, 2013 at 5:21 pm

      Hi Laura! So glad that this is one of your pantry staple pastas as well. I love how simple and fresh it all is! 🙂 xoxo, Jackie

      Reply

Trackbacks

  1. Hail To The Kale | Freedom Farm says:
    February 24, 2016 at 9:22 am

    […] we’ve been on a mission to find new and interesting recipes to deal with the kale bounty. We made Kale and Lemon Pasta with Toasted Walnuts today and it is sure to please many. Above is a photo we took of the dish.  It can be made in 30 […]

    Reply
  2. Red Kale Recipe Round-Up (get kale in Winnipeg!) says:
    April 23, 2015 at 7:29 pm

    […] be one of the easiest and most delicious meals you can make on a weeknight. Everyone loves pasta! This kale recipe from MarinMamaCooks.com is kid-friendly and a quick way to serve up a tasty and nutritious […]

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  3. Dinners w/o 5/4: | Conrad Weekly Dinners says:
    May 5, 2014 at 7:55 pm

    […] Tuesday – Roasted salmon (olive oil s/p) roast at 400 for 10-15 minutes Topped with pesto from the freezer (drizzle over salmon after it’s cooked before serving) http://www.onceuponachef.com/2011/08/basil-walnut-pesto.html Pasta with kale, lemon & walnuts http://www.marinmamacooks.com/2013/10/pasta-kale-lemon-toasted-walnuts/ […]

    Reply

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Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
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