Creamy Kale, Courgette and Lemon Pasta

Name: Creamy Kale, Courgette and Lemon Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 150 g dried pasta; 250 g courgette, grated; 100 g kale, stems removed and leaves torn; 1 shallot, finely sliced; 2 cloves garlic, crushed; 2 tbsp olive oil; 1 unwaxed lemon, zested and juiced; 1 tsp dried chili flakes; 50 ml Arla LactoFREE cream

This creamy kale, courgette and lemon pasta is a quick, comforting dinner that comes together in one pan. Tender pasta cooks with sweet shallot, garlic, greens and a splash of cream for a light yet satisfying meal with bright citrus flavor.

Servings2 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

dried pasta
150 g
courgette, grated
250 g
kale, stems removed and leaves torn
100 g
shallot, finely sliced
1
garlic, crushed
2 cloves
olive oil
2 tbsp
unwaxed lemon, zested and juiced
1
dried chili flakes
1 tsp
Arla LactoFREE cream
50 ml

Step-by-Step Instructions

Heat the olive oil in a large frying pan or saute pan over medium heat. Add the sliced shallot and cook for 3 to 5 minutes until softened. Stir in the garlic and grated courgette, then cook for 5 to 7 minutes, stirring often, until most of the moisture has evaporated and the courgette begins to turn lightly golden.

Add the dried pasta, a pinch of the lemon zest and the chilli flakes, if using. Pour in 400 ml boiling water and season with a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook for 4 minutes, stirring frequently so the pasta does not clump or stick.

Stir in the kale and continue cooking for 4 to 5 minutes, adding a small splash of boiling water if the pan looks dry, until the pasta is tender and only a little liquid remains. Remove from the heat, stir in the LactoFREE cream, then season with black pepper, more salt if needed and the lemon juice. Finish with the remaining lemon zest and serve immediately.

Chef's Tips

If you cannot find courgette, use zucchini. Baby spinach works well in place of kale, and creme fraiche or single cream can replace LactoFREE cream if dairy-free is not needed. Stir the pasta often while it cooks to prevent sticking, and add only a little extra water at a time so the sauce stays creamy rather than watery. Leftovers keep in the fridge for up to 2 days.