Linguine with Breadcrumbs and Kale

By • September 20, 2009 30 Comments

1,527 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Sometimes you just need an amazingly easy, delicious meal to get you through the week. This is a perfect leftover meal - you can use whatever greens you have lying around and day or two old bread makes the best breadcrumbs. It took me about 30 minutes in total (including making the breadcrumbs!) and really spiced up the regular old pasta and tomato sauce routine. - Hotplate GourmetHotplate Gourmet

Food52 Review: Hotplate Gourmet made her ambitions very clear -- this linguini dish is to be a respectable weeknight dinner, something easy but good. Well, it's more than that -- we think it's terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add breadcrumbs to the kale to fortify the pasta. You saute the breadcrumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feeling like you're eating kale for the sake of eating kale! You pull the dish together with some fresh olive oil and grated parmesan and you have a wonderful fall dinner. Next time we make this, we'll set aside the breadcrumbs after they've been toasted and add them back to the pan once the kale has been cooked. Their crunch is so great, you don't want to risk having them get soggy! - A&MThe Editors

Serves 2-3

  • 1/2 pound linguine
  • 2 cloves garlic, minced
  • 2 slices, day old bread, cubed
  • 1/2 cup olive oil
  • 1/2 bunch kale, chopped
  • 1/4 cup parmesan cheese
  • salt & pepper
  1. Boil pasta according to the package in salted pot.
  2. Process bread in a food processor until it’s about the consistency of coarse cornmeal.
  3. Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
  4. Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
  5. Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.

More Great Recipes: Pasta|Entrees|Side Dishes|Kale|Bread

💬 View Comments ()

Comments (30) Questions (0)


8 months ago bgavin

Planning on augmenting this recipe with bacon and pine nuts.


9 months ago Jessica Herrera

Not a fan of this dish at all. Bland and dry. Probably won't be trying it again.


9 months ago phip

Made this as instructed and was a little disappointed but not daunted. Last night I prepared the kale separately, sautéing it with garlic and pepperoncino. I mixed the cooked kale with the pasta using some of the reserved pasta water and then added the seasoned breadcrumbs. I liked the consistency and flavor better.


11 months ago Lauren Cappell

Liked it, but found it a bit bland and a bit dry... If I had spiced it up with red pepper flakes/sausage/lemon/sundried tomatoes, as the reviews below suggested, I think I would have enjoyed it a lot more! That said, it was quick to whip up, and can definitely form the base for a new meal... next time!


over 1 year ago Caitlin E. Curran

I had beautiful, crispy breadcrumbs, but then I followed the "add a dash of pasta water" step and ended up with soggy breadcrumbs. Wish I'd skipped that part!


almost 2 years ago Frances Peets

So great! Thank you! Used feta because that was all I had. With green salad and baguette it made for a truly simple yet fantastic fast dinner!


over 2 years ago darksideofthespoon

Ate this tonight for meatless monday. We used brown rice pasta, kept the breadcrumbs separate and added a squeeze of lemon. Divine!


over 2 years ago ppothpan

don't forget to add squeeze of fresh lemon. this is a staple pantry meal for me!


over 3 years ago rhubarb_season

Easy, light and delicious, thanks for the recipe! I did the breadcrumbs separately and decided to add cut up fresh sausage to the dish. I put the garlic in towards the end of the sausage cooking until toasted and tossed it all together.


almost 4 years ago EB Levine

added dash of hot pepper flakes.


about 4 years ago tduck

I am too weak to go to the store, so I used seasoned Italian breadcrumbs and a new product at my store baby kale and the results were lovely. My opionated husband found this tasty too (no small task!).


about 4 years ago eatatvino

Breadcrumbs with pasta... what a great idea :-)


about 4 years ago hookmountaingrowers

This was pretty disappointing despite the reviews. I definitely added more kale and cooked it for longer than what the recipe called and thought that was a good call but overall it was bland. I would agree with another reviewer to keep the breadcrumbs separately from the kale to retain some crispiness.


over 4 years ago Elipanda

This dish was very good and easy to make. To save time I used panko breadcrumbs and the results were probably just as good. Remove breadcrumbs from skillet before cooking the kale, otherwise your breadbrumbs won't be as crunchy. Could use other greens such as chard or spinach rather than Kale.


over 4 years ago arielleclementine

we had this for dinner last night and it was so wonderful! will definitely become a staple in our house! thanks for the great recipe :)


over 4 years ago melodie1974

I feel bad because I seem to be the only one that didn't quite like this recipe. Maybe I missed something... I love everything in it but together, I found it a bit bland. I'll stick to my kale pasta recipe (pasta, kale, onions, garlic and a lot of feta).


over 4 years ago Lizthechef

I have some kale that needs to be cooked pronto - your recipe will be supper tonight! Looks like a keeper. Somehow I missed it when it first posted. Thanks!


over 4 years ago aussiefoodie

Wow - this dish is delicious. I had some kale in the fridge and was looking for something interesting to do with it. I love the homemade breadcrumbs - makes the dish interesting. I also added some sundried tomatoes and green onions that I had in the fridge. Was perfect mid-week as a warm and delicious dinner. I love that the pasta is very hearty, without being heavy and rich.


over 5 years ago PaulaK

This recipe looks wonderful. I've never thought of using kale in a pasta recipe, but I'm going try it.


almost 6 years ago VTCook

I made this for dinner last night with panko and fresh baby kale from the garden. I should have used a lot more kale, but we're kale lovers. I LOVED the toasted breadcrumbs (I set them aside to them crunchy), but would up the garlic next time. Really good as written, but not award worthy for this kale-garlic family.