One Pan Lemon, Ricotta and Kale Pasta

• Vegetarian

• Produce

  • 1 tbsp Garlic
  • 3 cups Kale, packed
  • 1 tsp Lemon, zest

• Condiments

  • 1/4 cup Lemon juice, Fresh Squeezed

• Pasta & Grains

  • 2 1/2 cups Pasta, small dry

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 2 oz Cream cheese
  • 1/4 cup Parmesan cheese, fresh grated
  • 1/2 cup Ricotta, skim

• Liquids

  • 2 1/4 cups Water

Found on yellowblissroad.com

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon minced garlic
• 2½ cups small, dry pasta (I used mini penne)
• 2¼ cups water
• ¼ cup fresh squeezed lemon juice
• 1 teaspoon lemon zest
• 3 cups kale, roughly chopped, packed
• ¼ cup fresh grated Parmesan Cheese
• ½ cup skim Ricotta
• 2 ounces softened cream cheese
• Salt & pepper

Directions

• Heat olive oil in a 10-12 saute pan over medium-high heat. Add garlic and cook until fragrant; about 45 seconds.
• Add water, pasta, lemon juice, lemon zest. Bring to a boil and stir in kale and 1 teaspoons of salt. Reduce heat to medium low, cover, and cook for 8-10 minutes.
• Meanwhile, combine Ricotta, Parmesan and cream cheese. Set aside.
• Check pasta for doneness. Add ¼ cup more hot water if needed. There should still be some starchy liquid in the pan.
• When pasta is tender and liquid id reduced, remove from heat and stir in the Ricotta mixture.
• Taste and add salt and pepper as desired.
• Serve hot.