Everyone loves pasta and Caesar salad, so why not combine the two into the mash-up of your dreams?
Kale Caesar Spaghetti does exactly that, marrying the briny, garlicky intensity of a classic Caesar with the cozy appeal of a steaming bowl of pasta — just the comfort kick winter calls for.
Instead of romaine, hearty kale takes the lead, its sturdy leaves turning perfectly tender as they mingle with the hot noodles. Simply tossed in a vibrant Caesar dressing and finished with a generous snowfall of Parmesan and toasted garlic breadcrumbs, this dish delivers big flavor and satisfying texture without the fuss — perfect for a rushed weeknight or lazy weekend meal that doesn’t compromise on anything.
Feel free to swap in whatever pasta or kale you have on hand, though the chew of Tuscan (dino) kale is a particularly good match for long noodles like spaghetti or linguine. You can crush up garlicky croutons in place of making the toasted panko. Skip bottled dressing here — homemade is easy, and fresh lemon and anchovy make all the difference.
Kale Caesar Spaghetti
Yield: Serves 4-6
INGREDIENTS
For the pasta:
1 pound spaghetti
1 head Tuscan (dino) kale, ribs removed, leaves roughly chopped
¼ cup olive oil
Juice of 1 lemon
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
2 cloves garlic, smashed
1/2 cup grated Parmesan, plus more for serving
3 anchovy fillets, minced’
½ teaspoon salt
Freshly cracked black pepper
For the Garlic Panko:
2 tablespoons olive oil
2 cloves garlic, minced
1 cup panko breadcrumbs
DIRECTIONS
Bring a large pot of well-salted water to a boil and cook pasta until al dente. Drain, reserving a quarter cup of pasta water. Immediately toss the hot pasta with the kale and pasta water in a large bowl, allowing the heat to soften the leaves.
Combine olive oil, lemon juice, Worcestershire, Dijon, garlic, Parmesan, anchovies, salt and plenty of black pepper in a jar with a tight lid. Shake well, then pour over the pasta and toss until evenly coated. Top generously with Garlic Panko and additional Parmesan. Serve warm.
To make the Garlic Panko, heat olive oil in a skillet over medium heat. Add garlic and panko and cook, stirring frequently, until golden and fragrant, 3-5 minutes. Cool completely before storing in an airtight container for up to 5 days.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
The Mercury News
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