Pasta con Cavolo Nero (Tuscan Kale) is a hearty, rustic Italian dish perfect for vegetarians. Featuring tender pasta, Tuscan kale, olive oil, sautéed garlic and a hint of chili, it’s simple yet packed with flavour. Finished with Parmesan, and optional lemon zest and toasted breadcrumbs, this dish balances earthy, and savoury notes beautifully. Quick to prepare, it’s a wholesome meal that’s both comforting and nutritious—ideal for any weeknight dinner.

Serves: 4 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients

• 400g pasta (fusilli, penne, or orecchiette work well)
• 250g cavolo nero (Tuscan kale), stems removed, leaves chopped
• 3 tbsp olive oil
• 3 garlic cloves, halved or thinly sliced 
• 1 red chili, finely chopped (optional)
• 50g grated Parmesan or Pecorino cheese
• Zest of 1 lemon (optional)
• Salt and freshly ground black pepper

Instructions

Clean cavalo nero under running water, remove hard stalks and chop roughly.

In a large skillet, heat the olive oil over low heat. Add the garlic and chili (if using) and let the aromatics slowly infuse the oil until the pasta is ready. Be careful not to burn the garlic.

Bring a large pot of salted water to a boil. Add cavolo nero and boil for 10 minutes before throwing in the pasta and cook until al dente, like with pasta con cime di rape. Reserve 1 cup of pasta water before draining.

Drain the pasta and kale together.

Add the drained pasta and cavolo nero to the skillet. Toss to combine. Stir in the grated cheese, and reserved pasta water if needed. Season with salt and pepper to taste.

Serve hot, topped with extra cheese.

Enjoy!

Chef’s Tip:

For added protein, toss in sautéed pancetta or white beans.

What do you pair it with?

Pair with a crisp white wine like Pinot Grigio or still Prosecco. 

Still Prosecco 2022 from Voga Italia

Tasting notes
Bright and refreshing, the Prosecco Still 2022 from Voga Italia offers delicate aromas of green apple, pear, and white blossoms. On the palate, it’s crisp with a clean, elegant finish.

3.8/5