Creamy Penne with Ricotta and Hearty Greens

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.