Lemon Garlic Kale Pasta

Lemon Garlic Kale Pasta. Pasta, Kale, Mushroom, peas tossed in a buttery lemon garlic sauce and topped with Parmesan. This one-pan delicious dinner is easy and quick to make

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 687kcal

Ingredients

500 grams Fettuccine
2 Tablespoon Butter
1 Tablespoon Garlic Minced
200 grams Mushrooms
½ cup Green Peas
3 cups Kale
2 teaspoon Italian Seasoning
1 teaspoon Red Chili Flakes
2 tablespoon Fresh Lemon Juice
Salt and pepper
1 cup Parmesan Cheese Grated

Instructions

Clean Kale under running water. Remove the stems. Chop them roughly. Sprinkle little salt. Toss well and let it rest while preparing other vegetables.
Clean mushrooms and cut them into half.
In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.
While the pasta is getting cooked, In a pan heat butter and with little olive oil.
When the pan is hot, add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges.
Add minced garlic. Fry for 30 seconds. Stir in peas.
Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the colour has changed to deep green colour. About 5-6 minutes.
Add drained pasta to the pan. Add lemon juice, Italian seasoning, chilli flakes, salt, pepper and 1/2 cup (more if required) of reserved pasta water.
Toss everything until the sauce coats the pasta and the veggies well.
Take the pan off the stove. Grated parmesan cheese. Mix everything well.
Serve with more grated parmesan cheese on top.

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