---
carb: pasta
tags:
- Italian
- Dinner
- 25-30min
- Beginner
- Budget-Friendly
- Contains-Dairy
- Contains-Gluten
image: https://kalynskitchen.com/wp-content/uploads/2012/10/1-650-macaroni-greens-lemon-parmesan-kalynskitchen-480x480.jpg
title: Pasta with Greens
author: Kalyn Denny
course: Pasta
method: stovetop
source: https://kalynskitchen.com/weekend-herb-blogging-26-mustard/
protein: none
servings: 4
cook time: 25 minutes
prep time: 10 minutes
time required: 35 minutes
alternative_name: Lemon Parmesan Pasta with Greens
ingredient_count: 8
---

> If using larger greens, slice crosswise into 1 inch wide ribbons, discarding stems. Baby greens don't need to be sliced.

Cook @dry macaroni{8%oz}(preferably Fiber Gourmet Light Elbows) in a #large pot{} of salted water with @salt{1%tsp} until barely al dente, follow cooking time on the package of pasta. If you're using Fiber Gourmet Light Elbows for the pasta that might take as long as ~{15%minutes} before reaching al dente.

Reserve 1/4 cup cooking water before draining.

While pasta cooks, zest the @lemon{} and squeeze the @lemon juice{1%T} and finely chop the @garlic{1%tsp}(minced) if using fresh garlic.

Wash @Baby Kale{5%oz} in a #salad spinner{} if needed and spin dry.

Heat @olive oil{2%T} in #large frying pan{}, add garlic and @lemon zest{2%T} and saute ~{1%minute}.

Add greens and saute until wilted, about ~{5%minutes} for larger greens or ~{2-3%minutes} for baby greens.

As soon as pasta is al dente, save 1/4 cup cooking water and then drain the pasta well and add to greens/garlic/lemon mixture, with lemon juice and reserved pasta cooking water (as needed.)

Stir in @grated Parmesan cheese{1/2%cup} and serve hot, with additional cheese to be added at the table if desired.