Healthy & Easy Kale Pasta recipe / Running in a Skirt

Kale Pasta Recipe

This Kale Pasta Salad recipe used just a few simple ingredients, showcasing that sometimes simple is better.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Julie Wunder


  • 8 ounces dried Fusilli corkscrew pasta (about 3 cups)
  • 1 1/2 teaspoons minced garlic 3 cloves
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 1 bunch Kale cut in 1/2 inch slices (about 8 stems or 8 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of red pepper flakes optional
  • 1/2 cup hot pasta water
  • 1 lemon juiced
  • optional:
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup shredded parmesan
  • 1/4-1/2 cup plain greek yogurt
  • Garnish: red pepper flakes parsley and parmesan


  1. Boil pasta in generously salted water, following package instructions. Check the pasta 2 minutes before the box says. You are looking for a perfect al dente bite in your pasta.
  2. While the pasta is cooking, sauté the garlic in the butter and olive oil over low heat in a big pot. Allow to cook for 30 seconds, but do not burn!
  3. Add the kale to the pot and mix with the butter, olive oil and garlic. Turn to medium-low heat.
  4. Season with the salt, pepper and optional red pepper flakes.
  5. Add the 1/2 cup of hot pasta water from your boiling pasta (be careful!) and the lemon.
  6. Allow the kale to steam for about five minutes or until tender.
  7. Once the pasta is cooked, add it to the pot with the kale and stir.
  8. Finish by stirring in the parmesan and parsley. You can also stir in the greek yogurt to make it creamy.
  9. Garnish with the additional red pepper flakes, parsley and parmesan.

Recipe Notes

If you are calorie conscious you can leave out the butter. Serves 2 adult dinner sized portions.