Spaghetti Aglio e Olio
A quick and flavorful pasta dish featuring garlic, olive oil, kale, and a hint of lemon, perfect for a satisfying weeknight dinner in just 20 minutes.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 12 ounces spaghetti
- ½ to 1 cup pasta cooking 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 to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup chopped fresh parsley
- Parmesan or vegan Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
- Heat olive oil in a large skillet over medium heat; add sliced garlic and red pepper flakes and cook until garlic is lightly browned, about 30 seconds to 1 minute.
- Add chopped kale, sea salt, and freshly ground black pepper; cook while tossing until kale is wilted, about 1 minute.
- Add the drained spaghetti to the skillet and toss to combine.
- Pour in ½ cup of reserved pasta water, lemon juice, and lemon zest; toss to create a light sauce.
- Add additional pasta water if needed for desired sauce consistency, then season to taste.
- Garnish with chopped parsley and serve with Parmesan or vegan Parmesan.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Store leftovers covered in the fridge for up to 2 days.
- Substitute kale with spinach or Swiss chard if preferred.