Lacinato Kale Pasta with Parmesan and Breadcrumbs

brooklynsupper.com
Serves 4
A wholesome kale pasta dish made with lacinato kale, grated Parmesan, and conchiglie pasta, and topped with savory toasted breadcrumbs. Ready in under 30 minutes, this pasta skillet is perfect for a quick weeknight dinner.

Ingredients

• 1/2 pound conchiglie pasta
• 4 tablespoons butter, divided
• 1/2 cup Progresso Panko Italian Style Breadcrumbs
• 1 tablespoon lemon zest plus 1 tablespoon freshly squeezed juice
• sea salt
• freshly ground pepper
• 1 bunch lacinato kale, stems trimmed and rough chopped
• 1/2 cup grated Parmesan cheese, plus more for serving

Preparation

1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve pasta water.
2. Meanwhile, heat a wide, deep skillet (big enough to hold the cooked pasta as well) over medium-high heat. Add 2 tablespoons butter, and when butter has melted and has a nutty fragrance, add breadcrumbs. Toast until golden, about 4 minutes. Remove breadcrumbs to a small bowl and set aside.
3. In the same skillet, melt remaining butter. Add kale, plus a pinch each sea salt and pepper, and sauté until kale is wilted and supple, about 5 minutes. Fold in lemon zest and juice, cooked pasta, and Parmesan. Add a few tablespoons of pasta water as needed to thin consistency. Top with toasted Progresso Panko Italian Style Breadcrumbs, finish with a sprinkle of Parmesan and a pinch of pepper, and serve.