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spaghetti with ricotta, kale and lemon in a white bowl

Pasta with Garlicky Kale Ricotta

This healthy, simple and tasty pasta with ricotta, garlic, kale, lemon and red pepper flakes takes 10-minutes to make! No tomato sauce required!

Course Main Course
Cuisine Italian
Keyword pasta
Servings 4 bowls
Calories 489 kcal


  • 10 ounces pasta about 3/4 box
  • 1/2 cup pasta water
  • 2 tablespoons olive oil
  • 8 garlic cloves minced
  • 4 cups chopped kale
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt
  • 2 lemons
  • red pepper flakes


  1. Make pasta according to package instructions in salted water. Reserve 1/2 cup pasta water.
  2. Heat a large skillet over medium heat. Add the olive oil and minced garlic. Sauté until the garlic begins to brown. Then add the kale to the skillet and sauté for 6 to 8 minutes.
  3. When the pasta is cooked, drain and set aside 1/2 cup of pasta water.
  4. Add the pasta, pasta water, ricotta cheese and salt to the skillet with the kale. Use tongs to toss the pasta in the kale and ricotta mixture until it’s evenly combined.
  5. Divide into four bowls and squeeze the juice from half a lemon over each bowl. Add a dash of red pepper flakes to each bowl.
Nutrition Facts
Pasta with Garlicky Kale Ricotta
Amount Per Serving
Calories 489 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 230mg10%
Potassium 650mg19%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 3g3%
Protein 20g40%
Vitamin A 6967IU139%
Vitamin C 111mg135%
Calcium 268mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.