Description
A simple yet flavorful Italian-inspired dish featuring spaghetti tossed with aromatic garlic, rich olive oil, and fresh kale.
Ingredients
Scale
- 12 oz spaghetti
- 1 cup pasta water
- 1/3 cup olive oil
- 5 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 bunch kale, stems removed and leaves torn
- 1/2 tsp salt
- Freshly ground black pepper to taste
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/3 cup fresh parsley, finely chopped
- Parmesan cheese for serving
- 1/4 tsp smoked paprika
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir occasionally. Cook for about 8-10 minutes for al dente.
- Mise En Place: Thinly slice the garlic, remove the kale stems, tear the leaves, finely chop the parsley, and measure the lemon juice and zest.
- Reserve Pasta Water: When the pasta is al dente, reserve 1 cup of pasta water, then drain the pasta.
- Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking for 30-60 seconds until fragrant.
- Add the Kale: Add the torn kale, salt, and black pepper to the skillet. Toss for about 1 minute until the kale wilts.
- Combine Everything: Add the drained pasta, 1/2 cup reserved pasta water, lemon juice, and zest to the skillet. Toss to combine over medium heat for 1-2 minutes until evenly coated.
- Finish & Serve: Remove from heat, stir in parsley and smoked paprika. Serve immediately topped with grated Parmesan.
Notes
Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg