LMC Cooking Series #33: Cooking with Julian: Kale and Spinach Pasta

posted in: Events

Host: Julian Kurz

This recipe is a spin off of Jaime Oliver’s recipe.


8 oz pasta (prefer flat noodles like pappardelle, tagliatelle, or fettuccine, but other pasta works as well)

1 bunch of kale, stems finely chopped and leaves roughly chopped

6 to 12oz fresh baby spinach, washed (amount and type of greens is flexible)

4 cloves of garlic, minced

8 oz mascarpone cheese

¼ cup grated Parmesan cheese, plus additional for garnish

drizzle of olive oil

½ teaspoon nutmeg

pinch of ground black pepper



·        Bring a large pot of water to a boil to cook the pasta.

·        Meanwhile get a large skillet hot and add olive oil.

·        Add the kale stems and cook until soft.

·        Add the pasta to the boiling water, and cook according to the package instructions.

·        Add chopped kale leaves to the large skillet.

·        When kale starts to wilt, add minced garlic and nutmeg and cook until kale is well cooked.

·        Add spinach (in bunches if necessary) until wilted.

·        Add mascarpone cheese and mix until melted; turn off heat.

·        Drain the pasta and stir it into the kale/spinach mixture (can also be combined in the pasta pot if skillet space is limited).

·        Stir in the Parmesan cheese and serve right away.

Time: Sunday, April 11th, at 4:00 PM

Meeting: https://teams.microsoft.com/l/meetup-join/19%3ameeting_MWRlMWY3ZTAtNDJlNS00NTBkLWEwOGEtOGMwOTAyNTlkN2M2%40thread.v2/0?context=%7b%22Tid%22%3a%227677285d-7123-4575-8458-c06e00bd2095%22%2c%22Oid%22%3a%22b105492b-1e9d-4a6d-877e-ebd670ef0996%22%7d