Orecchiette with kale and ricotta

Times like these require comfort food. What else can I say? When you think about orecchiette, you probably think about it served with sausage and broccoli, but this ear-shaped pasta shape is not a one-trick pony. This is a solid weeknight pasta dish for when you’re craving some greens and cheese.

Looking for more pasta recipes? Check these out:

• Orecchiette with pea pesto and sausage

• Rigatoni with beef and mushroom ragu

• Brown butter rigatoni with butternut squash

• Spicy kale pasta

• Creamy pasta with basil

• Coconut milk mac and cheese

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Orecchiette with kale and ricotta

Ingredients:

• 1/2 lb. dried orecchiette pasta
• 2 large garlic cloves, chopped
• 1/2 bunch lacinato kale, roughly chopped
• 1 cup ricotta
• To serve: Freshly grated parmesan cheese

Instructions:

1. Start by cooking your pasta according to directions on the box. Before draining, be sure to reserve 1 cup of the pasta water for later.
2. In a large pan (or the same pot you boiled the pasta in), heat 1 tablespoon of olive oil on medium heat.
3. Add the garlic and cook until fragrant. Then add in the kale, tossing it in the garlicky oil until just warmed through.
4. To finish up the sauce add the ricotta and a generous pour of the pasta water. Toss in the pasta, and feel free to add a little bit more pasta water if the sauce seems too dry for your liking.
5. Finish the pasta with freshly grated parmesan cheese and cracked black pepper.

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