Cheesy Kale Pasta – What’s Gaby Cooking

Coming in hot with another quick and easy weeknight pasta dish – this time in the form of Cheesy Kale Pasta!

Cheesy Kale Pasta from (@whatsgabycookin)

I’m clearly having a moment with leafy greens. Kale, spinach, arugula… I’m all over it. I currently have no less than 5 containers of greens in my fridge and I can’t get enough. I had such an aggressive amount a few weeks ago I decided to use up a few bunches and fold them into a simple pasta. The result – perfection. Really easy, really delicious and a great way to get tons of veggies into a meal plus cheese and garlic. Cheesy Kale Pasta is a recipe for success if you ask me!

Cheesy Kale Pasta from (@whatsgabycookin)

Cheesy Kale Pasta


  • 3 large bunches kale, any type (about 1½ pounds)
  • 12 garlic cloves, roughly chopped
  • ½ cup olive oil, plus more as needed
  • 1 teaspoon red pepper flakes
  • 12 ounces spaghetti
  • 1 cup shredded Parmesan, plus more as needed
  • Maldon sea salt and freshly cracked black pepper


  1. Bring a large pot of water to a boil.
  2. Strip the kale from ribs, then tear the leaves into 2 inch pieces.
  3. Heat the oil in a large heavy bottom skillet over medium low heat. Add the kale and sauté for 8-10 minutes until wilted.
  4. Add the garlic and red pepper flakes to the kale and cook for about 1 minute more. Season with salt and black pepper and stir to combine.
  5. Cook pasta until al dente. Once cooked, reserve about 1 cup of the pasta water and drain the pasta. Add the cooked pasta to kale mixture along with the parmesan and a splash of the pasta cooking water. Stir to combine and simmer over low heat. Adjust seasoning as needed and serve.


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