“Love this recipe! Super healthy, easy and quick! Where I live (Northern Quebec), I had to substitute in kale. It tasted great and my husband had no idea we were eating kale. Ha! Ha! Love that you can hide super healthy greens in this dish.”
“This pasta is delicious! We don't have Italian Kale in our little Pennsylvania town, so I used what we have, the large curly, blue green kale. I had already dumped a whole box of pasta in the pot when I realized that the recipe called for less than half the box. I ramped up the quantity of the other ingredients quickly. I served it with the ricotta, a little shaved parm, and a generous grind of pepper. I also added half a lemon on the side. I love lemon! It was delicious! Light, fresh, great depth of flavor. This is definately a keeper. This is a quick pasta I will crave. I might try baby kale next time and just lightly blanch it by lowering it into the water in a strainer for 30 seconds. Maybe?”
“The pasta was really good - like a rich, hearty pesto. However, it was difficult to remove the poached kale and garlic from the pot without also scooping up partially cooked spaghetti, and resulted in a bit of a mess. I’d recommend bringing the water to a boil, then adding just the garlic and kale, scooping them out with a basket strainer to make the sauce before bringing the water back to a boil and adding the pasta. Zesting some lemon rind over the finished pasta was also a nice touch.”
“It was straight forward to put together, which was a relief as I was knee deep in putting together the rest of the dinner for 5.
All that ate it, said it was delicious and something different to normal spaghetti.
My son especially liked it, as he machined his way through it in less than 5 mins. Usually he is a chatterbox at dinner, but this time it was a case of head down, spooning it down lol
Will be doing this again most definitely.”
