Casarecce Pasta With Butter, Garlic and Lemon
Servings:6 servings
This simple casarecce pasta is quick, comforting, and great for busy weeknights. Customize it with different veggies and proteins. Ready in 25 minutes!
Ingredients
- 16 ounces casarecce pasta - or fusilli, penne, or rotini. Gluten-free if needed.
- 6 tablespoons vegan butter
- 1 to 2 tablespoons olive oil
- 6 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 large bunch kale, thick stems removed, chopped
- 1 large lemon
- salt and pepper
Instructions
- Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.
- Return the pot to the stove over low to medium-low heat. Add the butter, 1 tablespoon olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn't brown.
- Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.
- Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon. Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.
Notes
Variations - make it more filling with cooked cannellini beans, chickpeas, or your favorite plant-based sausage.
Instead of kale, try peas, spinach, zucchini, tomatoes, broccoli or cauliflower.
Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Freezing not recommended.
Nutrition
Calories: 420kcal | Carbohydrates: 56g | Protein: 12g | Fat: 15g | Fiber: 5g
