Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the garlic is lightly browned. Add the kale, salt, and pepper. Cook, tossing with tongs, until the kale is wilted, up to 1 minute.
- Add the drained spaghetti to the skillet and toss to combine. Add ½ cup of the reserved pasta water, lemon juice, and lemon zest. Toss well. If the pasta seems too dry, add the remaining ½ cup pasta water to create a light sauce.
- Season to taste with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately with Parmesan or vegan Parmesan.
Notes
This recipe is a testament to how simple ingredients can create a deeply satisfying meal. It's a go-to for busy weeknights when you want something fast yet special.