Lemony Kale Pasta

Lemony Kale Pasta

Do you know how I feel about waste and throwing out food?

Hate it. Truly bums me out.  And you can imagine my dilemma when I looked in our fridge and saw limp, lifeless, smashed kale. It was so sad and broken. But I figured there had to be a way to revive it. So to the internet I went! And I found this blog post! Jess had a similar image when she peered into her fridge~ sad and forgotten kale.

I figured her rescue looked pretty successful, so I gave it a go with a little twist. And OH MY GOODNESS!!! This dish was amazing!! Simple, nourishing, and tasty!

Lemony Kale Pasta

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes


  • Organic brown rice Fusilli Pasta
  • 2 tablespoons good extra virgin olive oil
  • 1 shallot, chopped
  • 2 large garlic clove, chopped
  • 2 bunches kale, finely chopped
  • Zest of one lemon
  • Juice of 1/2 lemon
  • Sea salt and freshly ground pepper


  1. Cook the pasta al dente according to package directions.
  2. When the pasta is almost done, heat the oil over medium heat in a large skillet.
  3. Saute the shallot in the oil for 1-2 min (don't let it burn).
  4. Saute the garlic with the shallot for 1 min.
  5. Add the kale and cook, tossing in the pan so it gets cooked evenly (about 4-5 minutes).
  6. Add your lemon zest and juice.
  7. Season with salt and pepper.
  8. Add drained pasta and stir to combine.
  9. And... EAT! 🙂


To make this Grain-Free, this would be delicious over butternut squash or a bed of pan-fried great northern beans... Mmmm adding that to our weekly menu NOW!


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  1. Yummy! Will be trying this soon!!

    • Awesome!! Enjoy!!



  1. Butternut Squash Mac & Cheese | Savoring JOY - […] my mornay-butternut sauce, I also threw in some kale. I happened to have some rinsed and chopped leftover kale…

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