16 minutes
A comforting and satisfying pasta dish featuring creamy ricotta, hearty greens, and a hint of lemon.
Tuscan Kale, thick stems trimmed, cut crosswise into 2-inch pieces
bunch
0 oz
tablespoons
Fresh Thyme, minced
teaspoons
Shallots, minced
each
Lemon Zest, grated
teaspoons
Parmesan Cheese, freshly grated
0 oz
Fresh Whole-Milk Ricotta Cheese
0 lb
to taste
to taste
1. Blanch the Kale
Begin by bringing a large pot of salted water to a boil. Once boiling, blanch the kale by immersing them in the water for about 30 seconds to 6 minutes, until they are just tender. Using a skimmer or slotted spoon, transfer the greens to a colander to drain, leaving the boiling water in the pot.
2. Cook the Penne
Next, add the penne to the same pot of boiling water. Cook the pasta for about 10 minutes, or until it is al dente. Reserve one cup of the pasta cooking water. Drain the pasta and set it aside along with the blanched greens.
3. Prepare the Sauce Base
In the now-empty pot, heat two tablespoons of extra-virgin olive oil over medium heat. Add the minced shallot and fresh thyme, cooking until the shallot is soft and fragrant. Stir in the grated lemon zest.
4. Combine Ingredients
Return the drained pasta and greens to the pot, mixing them with the shallot and thyme. Add the freshly grated Parmesan cheese and whole-milk ricotta cheese. Stir everything together, adding small amounts of the reserved pasta water as needed to create a smooth, creamy sauce.
5. Season and Serve
Season generously with coarse kosher salt and freshly ground pepper to taste. Divide the creamy penne with ricotta and hearty greens between two plates and serve immediately.
Incorporate cooked chicken, shrimp, or even crispy pancetta into the dish to add a protein boost. These can be sautéed and added at the end of the cooking process to integrate with the creamy sauce and greens.
Instead of ricotta, try using goat cheese for tanginess or mascarpone for extra creaminess. Add finely grated Pecorino Romano or Parmigiano-Reggiano for a sharp, nutty flavor.
For a more luxurious dish, fold in some sautéed mushrooms, truffle oil, and a hint of garlic to the core recipe.
Swap ricotta for other creamy cheeses such as mascarpone for a richer flavor, or goat cheese for a tangy twist. You can also use a blend of Parmesan and heavy cream to create an Alfredo-like sauce.
Stir in crispy pancetta or bacon bits for a savory crunch. Add roasted chicken or sautéed shrimp for a protein boost and a new flavor dimension.
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