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.
Author: Brooklyn Supper
1/2cupProgresso Panko Italian Style Breadcrumbs
1tablespoonlemon zest plus 1 tablespoon freshly squeezed juice
freshly ground pepper
1bunch lacinato kale,stems trimmed and rough chopped
1/2cupgrated 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.