Description
A quick and delicious spaghetti dish with garlic, olive oil, and wilted lacinato kale, perfect for a busy weeknight dinner.
Ingredients
Scale
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves (thinly sliced)
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale (stemmed and chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- â…“ cup chopped fresh parsley
- Parmesan or Vegan Parmesan (for serving)
Instructions
- Bring a large pot of salted water to a boil.
- Prepare the pasta according to the package instructions, cooking 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, cooking until the garlic is lightly browned.
- Add the kale, salt, and black pepper, cooking until the kale is wilted.
- Add the spaghetti, tossing to combine. Add pasta water and the lemon juice and zest, tossing again.
- Season to taste and garnish with parsley. Serve with Parmesan or vegan Parmesan.
Notes
This dish balances simple carbs with leafy greens and healthy fats, making it a satisfying vegetarian choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg