A wholesome kale pasta with grated Parmesan, conchiglie pasta, and savory toasted breadcrumbs. Ready in under 30 minutes, this pasta skillet is perfect for a quick weeknight dinner. This post is sponsored by Progresso Foods. Thanks for supporting Brooklyn Supper’s sponsors! Jump to recipe.
Even though February’s hanging on for one last, desperate day, I’ve already welcomed March and the promise of spring. The first blossoms are breaking out and yellow crocuses dot the yard. Out back, my garden is showing signs of life – the chives and oregano are practically thriving – even though it seemed a brown wasteland just weeks ago. It’s time to just go with it.
Besides hardy herbs, actual spring produce is still weeks away in Virginia. Until then, I’m riding out the gap between spring weather and spring produce by embracing the greenest flavors I can find and making meals that feel right in for the in-between season. Lacinato kale, also known as dinosaur or Tuscan kale, used to be very hard to come by, but recently, it’s taken a permanent place in the produce aisle of my local market. I love its reliably tender leaves, deep grassy flavor, and the way it cooks up effortlessly. Here, chopped bits of lacinato kale added just the right punch of color to a simple pasta dish that came together in minutes.
This easy pasta dish embraces simple, yet elevated, eating by layering a flavorful vegetable with buttery Parmesan conchiglie and crunchy toasted breadcrumbs. The pasta itself is minimally flavored – just butter, lemon, and Parmesan – and topped with a crispy layer of toasted breadcrumbs. Progresso’s Panko Italian Style Breadcrumbs are wonderfully savory – each crunchy bite has hints of garlic, onion, and basil, and that rich flavor suffuses the dish nicely. I had fun playing up the classic flavors of Progresso’s Panko Italian Style Breadcrumbs with butter and Parmesan, and loved the effortless flavor and texture they brought to the pasta. In as long as it took to boil a big pot of water and cook the pasta, dinner was ready!
A wholesome kale pasta dish made with lacinato kale, grated Parmesan, and conchiglie pasta, and topped with savory toasted breadcrumbs. Ready in under 30 minutes, this pasta skillet is perfect for a quick weeknight dinner.
- 1/2 pound conchiglie pasta
- 4 tablespoons butter, divided
- 1/2 cup Progresso Panko Italian Style Breadcrumbs
- 1 tablespoon lemon zest plus 1 tablespoon freshly squeezed juice
- sea salt
- freshly ground pepper
- 1 bunch lacinato kale, stems trimmed and rough chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve pasta water.
Meanwhile, heat a wide, deep skillet (big enough to hold the cooked pasta as well) over medium-high heat. Add 2 tablespoons butter, and when butter has melted and has a nutty fragrance, add breadcrumbs. Toast until golden, about 4 minutes. Remove breadcrumbs to a small bowl and set aside.
In the same skillet, melt remaining butter. Add kale, plus a pinch each sea salt and pepper, and sauté until kale is wilted and supple, about 5 minutes. Fold in lemon zest and juice, cooked pasta, and Parmesan. Add a few tablespoons of pasta water as needed to thin consistency. Top with toasted Progresso Panko Italian Style Breadcrumbs, finish with a sprinkle of Parmesan and a pinch of pepper, and serve.
Disclosure: This post is sponsored by Progresso Foods. Thanks for supporting the brands that make Brooklyn Supper possible.
This looks a lot like the kale pasta I make at least once a week, minus the breadcrumbs. I’ll have to try the breadcrumbs next time I make it.
Tux | Brooklyn Homemaker says
I need this in my life right now. I’m so glad lacinato kale is becoming so much easier to find. Its the only variety I want to cook with anymore.
If someone had told me a year ago that I would have so many strong opinions and preferences about different varieties of kale, I would have laughed at them. But here we are. Putting lacinato kale in EVERYTHING!
Mary-Clay | The Open Oven says
this looks like a perfect, easy, delicious pasta dish! love the italian breadcrumbs, too
Brian @ A Thought For Food says
This is one glorious pasta dish! I am so happy to see I’m not the only one who puts breadcrumbs on top of my pasta. I adore that crunchy texture.
Aimee @ Food Banjo says
I love finding ways to make pasta a little healthier. This sounds delicious!
Ingrid - Let's talk evergreen says
This is my least favorite time of the year food wise. It’s hard to eat ‘in-season’ while you are longing for spring so much! But you seem to have done a great job with this recipe. It sounds comforting. Just what I need! Have a great weekend Elizabeth! x
Oh, this looks delicious, Elizabeth!
Rob Concierge says
So easy to make, I loved it (except I burned the breadcrumbs so I had to leave it off for my first time making this recipe)