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Gluten Free Creamy Kale and Capers Lemon Pasta
This Gluten Free Creamy Kale and Capers Lemon Pasta is a quick and easy dinner that is full of fresh vegetables and lemon flavor. Summer squash, mushrooms, kale and capers really jazz this springtime pasta up!
Course: Main
Servings: 6
Author: Kristen Duke
  • 3/4 cup water
  • 1 1/4 teaspoon chicken boulion granules
  • 1/4-1/3 cup lemon juice 3-4 lemons
  • 1 1/4 cup heavy whipping cream
  • 1 teaspoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper plus more for seasoning
  • 1/4 teaspoon salt plus more for seasoning
  • 2 tablespoons avocado or cooking oil
  • 1/2 medium sized onion or 1 small onion, cut into thin strips
  • 8 oz. pack of mushrooms quartered
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 zucchini squash
  • 1 yellow squash
  • 2 cups chopped kale
  • 2-3 tablespoons capers
  • 12 oz. package Barilla brand gluten free rotini noodles
  1. Begin boiling water in a pot to cook pasta according to package directions.
  2. In a separate large skillet/saucepan heat 2 tablespoons of avocado or cooking oil over slightly above medium heat. Once pan is hot enough that a drop of water sizzles, add onion. Generously season with salt and pepper and stir. Cook for 5-6 minutes until onions are beginning to become tender and translucent.
  3. While onion is cooking, whisk together water, chicken boulion granules, 1/4 cup lemon juice, whipping cream, cornstarch, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Set aside.
  4. To the saucepan, add mushrooms, basil, oregano, and thyme and cook for 5 minutes more, stirring occasionally to avoid burning.
  5. Add pasta to boiling water at this point. Cook pasta for 10 minutes before draining. As pasta is cooking, continue cooking vegetables.
  6. While mushrooms are cooking, cut zucchini and yellow squash in half lengthwise. Cut halves into 1/2" thick pieces. Add zucchini and squash to sauce pan and cook until crisp tender, about 5 minutes more. Add chopped kale and capers and cook an additional 2 minutes.
  7. Pour liquid mixture into saucepan and increase heat to medium high. Bring mixture to a boil and stir until slightly thickened, about 3 minutes.
  8. Drain pasta and add cooked pasta to saucepan. Stir to coat all pasta with sauce. Season with additional salt and pepper, if needed. Add extra lemon juice if desired. Serve immediately.