Name: Lemony Kale Spaghetti Aglio e Olio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup store-bought kale chips, crumbled; 1/3 cup olive oil; 1 teaspoon lemon zest; Kosher salt; 3 garlic cloves, minced; 8 cups kale, any type, chopped into bite-sized pieces; 1/2 cup grated Parmesan cheese; 1/4 teaspoon crushed red pepper flakes; 12 ounces spaghetti; Flaky sea salt; 1/2 teaspoon freshly ground black pepper

Spaghetti Pasta Dish

How to perfectly pair spaghetti with the right sauce?

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What's the best way to cook spaghetti to al dente?

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Can I use any type of pasta for my spaghetti dish?

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When and how should I mix spaghetti and sauce?

How much salt should I add to pasta cooking water?

Why is my spaghetti pasta gummy or mushy?

This delicious and simple pasta dish incorporates a delightful combination of perfectly cooked spaghetti, tender kale, and garlicky olive oil with a touch of lemon zest. Serve it as a comforting weeknight meal that comes together quickly and easily.

Milk

Wheat

Vegetarian

Chips & Pretzels

gram

Kale Chips

Oils

milliliter

olive oil

Fresh Fruit

lemon

Seasonings

salt

Fresh Vegetables

garlic

kale

Cheese

grated parmesan cheese

red pepper flakes

Pastas & Noodles

spaghetti

sea salt

black pepper

Added Sugar

Sugar

Vitamin K

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Selenium

Vitamin E

Alpha-carotene

Lycopene

Copper

Niacin (B3)

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Lemony Kale Spaghetti Aglio e Olio

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Fill a large pot with water, add a pinch of kosher salt, and bring to a boil.

In the meantime, prepare the kale by rinsing, removing stems, and chopping it into bite-sized pieces.

Cook kale in the boiling water for about 2 minutes until bright green and slightly softened, then transfer to a colander using tongs. Rinse under cold water, tossing, and squeeze out excess liquid from the leaves. Set aside.

Keep the water at a boil and cook the spaghetti according to the package directions until al dente. Reserve 1 cup of pasta cooking water before draining the spaghetti.

In a large skillet or pot over medium heat, add the olive oil and minced garlic. Cook until the garlic is golden and fragrant.

Add the blanched kale to the skillet with the garlic, season generously with black pepper, and cook for about 8 minutes, stirring often.

Stir in the lemon zest and season with kosher salt to taste.

Add the cooked spaghetti to the kale mixture and toss to combine. Gradually pour in the reserved pasta water, as needed, to create a light sauce coating the pasta.

Top with grated Parmesan cheese, crushed red pepper flakes, a sprinkle of flaky sea salt, and crumbled kale chips.

Serve immediately and enjoy this flavorful and hearty pasta dish!

Lemony Kale Spaghetti Aglio e Olio

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