Meyer Lemon Kale Pasta |Cooking With Amanda

Have you ever walked down the produce isle and been caught by pretty produce that you just have to have? Well, it happens to me all the time, especially when Meyer lemons hit the shelf. There's never a recipe plan for them, but they look so shiny and bright. I just know something delicious has to come out of them.

This Meyer lemon kale pasta is sure to pep things up while we wait for spring to arrive. It's a creamy, tangy comforting dish with a generous amount of kale to make it more nutritious. At least that's what I tell myself.

Believe it or not, this is the first time I've used Meyer lemons in something savory. I just loved this dish because it was different from my go to pasta with veggies and tomato sauce, and just as quick to make. It's also so easy to convince V to eat anything with the word lemon in it! So it was a big hit with him.

Of course, some people just won't see pasta any other way. Ahem, I'm talking about the husband, of course. If there's no tomato sauce, he's not eating it. He likes to keep it simple. Pizza should never be loaded with veggies and sliced bread should never have extra seeds or whole grains on the crust. Keep it simple. Keep it boring.

Speaking of simplistic, I just remembered a funny moment about him and Meyer lemons. You see, he has a habit of absent-mindedly snacking from the kitchen. One time, he grabbed an "orange" from the refrigerator. When I came into the kitchen later, he told me that our oranges had gone bad and I should throw them out.

"What oranges?" I asked? "The ones in the bag," he responded. "You mean the bag that says Meyer lemons?"

I laughed that he did not read the label and mistook them for oranges. I couldn't blame him for wanting to eat them, though. I know how tempting those lemons can look. After all, that's why I always grab a bag without having a plan. I just have to have them!

This Meyer lemon kale pasta is a great alternative to a red sauce pasta or using regular lemons. Once you've made your pasta, you can always use the rest of those Meyer lemons in a salad or even a dessert like my Meyer lemon pound cake. They taste great as a candied lemon chip too! Just don't mix your leftover lemons in with your pile of clementines or else someone not paying attention will be in for a sour surprise!

Print Save

Meyer Lemon Kale Pasta Recipe

Embed

Ingredients

4 meyer lemons
1/2 pound linguine
1/2 cup asparagus, cut into 1 inch pieces
1 1/2 cups vegetable broth
2 teaspoons cornstarch
1 tablespoon butter
1 teaspoon garlic, minced
2 1/2 cups kale, chopped
1/2 cup light cream
4-6 fresh basil leaves, chopped

Directions

Zest 2 lemons and set aside the zest. Juice all 4 lemons and set the juice aside.
In a large pot, bring 8 cups of water to a boil and add the linguini. When the linguini is almost cooked, add the asparagus and cook until it softens and the linguini finishes cooking. Drain and set aside.
Combine 1 cup of broth with the corn starch, mix and set aside.
In a large pan, heat the butter on medium to low heat until melted. Add the garlic and sautee until lightly browned. Add the kale and cook until soft and wilted.
Add the remaining broth and then the broth corn starch mixture and bring it to a boil.
Lower the heat to low and add the cream, lemon juice and zest. Salt and pepper to taste.
Add the linguini, asparagus and basil and toss to coat.