Kale Lemon Pasta with Preserved Lemons

Yesterday, we talked about preserved lemons. Today, I'm sharing with you a great way to use this unique condiment in a delicious and easy pasta dish.

One of the many reasons why I love pasta is because you can use up all of your leftover odds and ends and turn it into a wonderful meal. And that's exactly what this recipe does!

It's a lemony cream sauce pasta, but I promise it's not a heavy and gloopy sauce. The lemon juice and zest, in addition to the preserved lemon peel, elevates the dish and prevents it from feeling heavy.

Enjoy!

Kale Lemon Pasta with Preserved Lemons

Inspired from Smitten Kitchen

1 pound spaghetti

Salt

1/4 cup olive oil

1 bunch of lacinato kale, chopped into one-inch pieces

3 lemons

1/4 cup heavy cream

1 ounce finely grated Parmesan cheese

1 1/2 tablespoons preserved lemons

Ground black pepper

Cook pasta in extremely salted water (it should taste like the ocean) until your pasta is al dente.

Meanwhile, when the pasta is cooking, heat olive oil in a pan over medium. Add the kale to the oil, and saute lightly. Add the juice from 3 lemons, in addition to 1 tablespoon of zest from your lemons. Then, add the heavy cream, and let it simmer to thicken the sauce.

When the pasta is al dente, drain the water, reserving a 1/2 cup of the cooking liquid. Add the pasta to the pan with kale and cream sauce, in addition to the cooking liquid. Continue cooking on medium for a minute or two longer. 

Turn off the heat, adding the cheese, preserved lemons, and ground pepper.