Kale, courgette & lemon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 1 shallotfinely sliced
- 2 garlic clovescrushed
- 250g courgettegrated
- 150g dried pasta(we used orecchiette)
- 1 unwaxed lemonzested and juiced
- 1 dried chilli flakes(optional)
- 100g kalestems removed and leaves torn
- 50ml Arla LactoFREE cream
Nutrition: per serving
- kcal506
- fat23g
- saturates8g
- carbs58g
- sugars5glow
- fibre6g
- protein14g
- salt0.09glow
Method
step 1
Heat the oil in a large frying pan over a medium heat. Stir in the shallot and cook for 3-5 mins until softened. Mix in the garlic and courgette and fry for 5-7 mins until the water has cooked off from the courgette and it is starting to brown. Stir in the pasta, a pinch of lemon zest, chilli flakes, if using, and 400ml boiling water with a large pinch of salt. Bring to a boil and simmer for 4 mins, stirring often to ensure the pasta doesn’t stick together.
step 2
Mix in the kale leaves and cook for a further 4-5 mins, adding a splash more boiling water if needed, until the pasta is cooked and the water has almost completely evaporated – you should have around 1 tbsp of liquid remaining. Remove from the heat and stir in the Arla LactoFREE cream. Season well with salt, pepper and lemon juice. Sprinkle over the remaining lemon zest to serve.
