A creamy, lemon-kissed pasta tossed with kale, juicy tomatoes, and your choice of shrimp or chicken.
There’s something undeniably satisfying about a big bowl of creamy pasta, but this one goes beyond your everyday comfort food. This linguine dish is rich and refreshing, bursting with juicy grape tomatoes and tender kale, and layered with bold garlic flavor. Cream cheese and Parmesan create a silky sauce that hugs every strand of pasta, while a splash of lemon adds just the right amount of brightness to balance the richness.
Whether you are craving a cozy dinner after a long day or looking to elevate your weekly meal rotation, this recipe is the perfect go-to. It’s easy to make it your own with flexible protein options like sautéed shrimp or chicken. And thanks to simple prep and a quick cooking time, you can get a restaurant-worthy meal on the table without the fuss.
| Prep Time 10 mins | Cook Time 20 mins | Total Time 30 mins |
Servings: 2
Ingredients
- 1 small bunch of Kale (2-3 cups chopped)
- 2 Garlic Cloves
- 1 Cup Grape Tomato
- 1 Lemon
- 17.6 oz Linguine Pasta (1 Package)
- 1 tsp Italian Seasoning
- 2 oz Cream Cheese (¼ of an 8oz block)
- Shredded Parmesan
- Koshers Salt
- Black Pepper
- 1 tsp Cooking Oil
- 2 tbsp butter
- Optional: Shrimp or Chicken Breast Strips
Instructions
Step One: Prepare Ingredients & Start Water
First, wash the tomatoes, kale, and lemon and pat them dry. Fill a large pot with salted water and boil it on the stove. While the water heats up, prepare the other ingredients: halve the tomatoes, peel and finely chop the garlic, remove large stems from the kale and roughly chop the leaves, and finally, zest the lemon and cut it into quarters.
Step Two: Cook the Linguine
Once the pot of water reaches a boil, add the linguine. Let it cook for 9 to 11 minutes, stirring it occasionally, until it’s al dente (tender but still a bit firm). Before you drain the pasta, carefully scoop out and save ⅔ cup of the cooking water (use 1 cup if you’re making 4 servings). After saving the water, drain the pasta well.
Step Three: Cook the Vegetables
As the pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add the halved tomatoes and cook them for about a minute, stirring now and then, until they start to look blistered. Next, add the chopped garlic, kale, half of the Italian seasoning, salt, and pepper to the pan. Continue cooking and stirring for another 2 to 3 minutes until the garlic smells fragrant and the kale has softened a bit.
Step Four: Simmer the Sauce Base
Pour ½ cup of the saved pasta water into the pan with the vegetables (use ⅔ cup if making 4 servings). Bring this mixture to a simmer and let it cook for 2 to 3 minutes. The vegetables should become tender, and the liquid should reduce by about half during this time.
Step Five: Finish the Sauce and Combine
Now, stir the cream cheese into the pan with the vegetables. Keep stirring until the cream cheese melts completely and mixes in smoothly. Turn the heat down to low. Add the drained linguine, a pinch of lemon zest, half of the Parmesan cheese, and 2 TBSP butter (use 4 TBSP for 4 servings) to the pan. Season it with salt and pepper to your liking.
Step Six: Toss and Adjust
Gently toss everything together in the pan until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add a small splash of the saved pasta water and toss again. Repeat this step with small amounts of water until the sauce has the consistency you prefer. Finally, stir in fresh lemon juice from the wedges, adding as much as you’d like for taste.
Step seven: Serve the Dish
Divide the finished tomato linguine among your serving bowls. Sprinkle the remaining Parmesan cheese over the top of each portion. Serve the pasta immediately, with any leftover lemon wedges placed on the side for anyone who wants extra lemon juice.