Bucatini With Kale and Ricotta
Ingredients
- 12 ounces bucatini
- kosher salt
- 1 bunch lacinato kale, stems removed, torn into bite-size pieces
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced
- 1 ounce Parmesan cheese, grated (about ¼ cup)
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ¼ cup pine nuts, toasted
- 1 cup ricotta cheese
- Lemon zest, for serving
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