This pasta aglio e olio recipe is the ultimate weeknight meal! It comes together in 20 minutes, it uses simple ingredients, and it's absolutely delicious.
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
Freshly ground black pepper
1 teaspoon lemon zest
1 teaspoon lemon juice
⅓ cup chopped parsley
Parmesan or Vegan Parmesan, for serving
Instructions
Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, 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.
Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
