Casarecce Pasta With Butter, Garlic and Lemon

Name: Casarecce Pasta With Butter, Garlic and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 16 ounces casarecce pasta (or fusilli, penne, or rotini. Gluten-free if needed.); 6 tablespoons vegan butter; 1 to 2 tablespoons olive oil; 6 cloves garlic, minced; ¼ teaspoon crushed red pepper flakes; 1 large bunch kale, thick stems removed, chopped; 1 large lemon; salt and pepper

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

casarecce pasta garlic butter pasta

Casarecce Pasta With Butter, Garlic and Lemon

Ingredients

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16 ounces casarecce pasta (or fusilli, penne, or rotini. Gluten-free if needed.)6 tablespoons vegan butter1 to 2 tablespoons olive oil6 cloves garlic, minced¼ teaspoon crushed red pepper flakes1 large bunch kale, thick stems removed, chopped1 large lemonsalt and pepper

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Instructions

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Step 1

Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.

Step 2

Return the pot to the stove over low to medium-low heat. Add the butter, 1 Tbsp olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn't brown.

Step 3

Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.

Step 4

Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon. Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.