Name: Lemony Cavolo Nero Spaghetti with Garlic and Chilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 160g spaghetti; 1/2 lemon, juiced; 3 garlic cloves, peeled and thinly sliced; 1/2 tsp black pepper; 100g cavolo nero, chopped into 1 inch pieces; 2 tbsp vegan parmesan, grated; 1/2 tsp chilli flakes; 1/4 cup fresh parsley, chopped; 1 tsp salt; 4 tbsp extra virgin olive oil

Spaghetti Pasta Dish

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Experience a delightful combination of flavors with this Lemony Cavolo Nero Spaghetti. A classic spaghetti dish infused with garlic, chilli, and our choice green, Cavolo Nero, finished with a citrusy twist. Every bite is a symphony of taste, perfect for your next fancy dinner at home.

Wheat

Vegetarian

Vegan

Pastas & Noodles

gram

spaghetti

Fresh Fruit

lemon

Fresh Vegetables

garlic

Seasonings

black pepper

lacinato kale

Cheese

vegan parmesan cheese

red pepper flakes

fresh parsley

salt

Oils

milliliter

extra virgin olive oil

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Selenium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Vitamin E

Vitamins

Alpha-carotene

Vitamin A

Cyanocobalamin (B12)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Sugar

Carbohydrates

Calcium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Water

Protein

Dietary Fiber

Saturated Fat

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

Calories from Fat

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Garlic Olive Oil Spaghetti

Lemony Cavolo Nero Spaghetti with Garlic and Chilli

Pasta, Sauces, Grain

Produce

Baking Goods

Dairy

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Boil a pot of water with 1/2 tsp of salt. Add the spaghetti and cook for 8-10 minutes until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.

Heat 3 tbsp of extra virgin olive oil in a large pan over medium heat.

Add the thinly sliced garlic to the pan and sauté for approximately 3 minutes until lightly golden.

Add the chilli flakes to the pan and sauté for a minute.

Add the chopped cavolo nero to the pan along with the lemon juice and about 1/2 cup of the reserved pasta water. Let it simmer for 3-4 minutes until the cavolo nero is tender.

Stir in the cooked spaghetti to the pan. Add more pasta water if needed to get a loose, glossy sauce.

Season with remaining 1/2 tsp of salt and 1/2 tsp of black pepper.

Remove the pasta from the heat and stir in 3/4 of the chopped parsley.

Divide the spaghetti into two servings. Drizzle each with 1/2 tbsp of extra virgin olive oil, sprinkle with vegan parmesan, and garnish with the remaining parsley. Serve immediately and enjoy.

Lemony Cavolo Nero Spaghetti with Garlic and Chilli

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