Ingredients
- 12 ounces spaghetti
- 1/2 to 1 cup pasta water
- 1/4 cup extra virgin olive oil
- 4 garlic cloves thinly sliced
- 1/4 to 1/2 tsp red pepper flakes
- 1 large bunch kale stemmed and chopped
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/3 cup chopped parsley
- Parmesan
Servings: people
Units:
Instructions
- Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
- Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
- Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
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