Kale Spaghetti Aglio e Olio

Ingredients

• 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
• Black pepper, freshly ground
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• ⅓ cup freshly chopped parsley
• Parmesan or Vegan Parmesan (to serve)

Method

1. First, 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.
2. Then, warm 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, or 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.
3. Next, add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
4. After that, taste and adjust the seasoning. Garnish with parsley and enjoy with Parmesan or vegan Parmesan.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.