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Servings: 6

Weight Watcher Smart Points: 16

Preparation Time: 20 Minutes

Cooking Time: 35 Minutes

Ready In: 55 Minutes


  • Black pepper
  • 2-3 slices day old bread or 1 cup store bought bread crumbs
  • 3 smal carrots, finely chopped
  • 2 large celery stalks, finely chopped
  • 3 minced garlic cloves, divided
  • 2 bunches of kale, stems trimmed
  • Kosher salt
  • 5 Tablespoons olive oil, divided, plus more for drizzling
  • 1 cup shredded Parmesan
  • ½ cup water plus reserved pasta water
  • ¼ teaspoon crushed red pepper flakes
  • 1 lb. orecchiette or mini shell pasta
  • 3 Tablespoons unsalted butter


  1. Bring a large pot of salted water to a boil
  2. Add kale to the pot and cook for 4 minutes
  3. Remove kale with tongs, reserving the excess water
  4. Drain kale in a colander and leave it there to cool
  5. Once cool, squeeze kale to let out excess water
  6. You’ll be shocked how much water will come out of those leaves! It’s like squeezing a sponge! Transfer to a cutting board and finely chop.(If you’re using store bought crumbs you can skip this step altogether.) Meanwhile, heat 3 Tablespoons olive oil in a medium sized skillet over medium heat
  7. Use a food processor to pulse the bread slices into fine crumbs
  8. Add breadcrumbs to the hot oil and stir to coat
  9. Cook for about 4 minutes, stirring occasionally
  10. Add one minced garlic clove to the mixture
  11. Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy
  12. Place crumbs in a bowl or plate lined with a paper towel.In the same skillet, add butter and remaining 2 Tablespoons olive oil
  13. Add celery and carrots and cook until softened, about 4 minutes
  14. Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute
  15. Add kale and ½ cup water to the skillet and cook until heated through, about three minutes
  16. Season with Kosher salt and fresh ground pepper.Meanwhile, bring the kale water back to a boil and cook the orrechiette according to package directions
  17. Drain orrechiette, but be sure to reserve 2 cups of the pasta water!Place orecchiette back in the pot then stir in kale and carrot mixture
  18. Add about a ½ cup of the pasta water back to the pot and stir to coat
  19. Add cheese and stir
  20. Continue to add additional pasta water until the pasta is well coated and smooth
  21. Divide among bowls, sprinkle with breadcrumbs, and drizzle with additional olive oil if desired.

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