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Pasta with Garlic and Oil and Kale

A simple yet flavorful Italian dish featuring spaghetti, garlic, and kale, perfect for a comforting and satisfying meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 12 oz spaghetti Choose a high-quality, durum wheat pasta.
  • 1 cup pasta water Reserve this before draining for an optimal sauce.
  • 1/3 cup olive oil Use extra virgin for maximum flavor.
  • 5 cloves garlic, thinly sliced Fresh is key here—avoid pre-minced for the best aroma.
  • 1/2 tsp red pepper flakes Adjust according to your spice preference.
  • 1 bunch kale, stems removed and leaves torn Lacinato kale is a great choice.
  • 1/2 tsp salt A touch of sea salt enhances overall flavor.
  • to taste freshly ground black pepper
  • 1 tsp lemon juice Freshly squeezed is best.
  • 1 tsp lemon zest Bring a bright note to the dish.
  • 1/3 cup fresh parsley, finely chopped A sprinkle of freshness!
  • Parmesan cheese, for serving Grated, for a rich finish.
  • 1/4 tsp smoked paprika For a hint of depth and earthiness.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the spaghetti, stirring occasionally until just al dente (about 1-2 minutes before package instructions).
  3. While the pasta cooks, thinly slice the garlic, remove the stems from the kale, and tear the leaves into bite-sized pieces.
  4. Finely chop the parsley and measure out the lemon juice and zest.
Cooking
  1. Once the pasta is al dente, reserve 1 cup of the pasta water then drain the pasta in a colander.
  2. In a large skillet, heat the olive oil over medium heat until it shimmers.
  3. Add the sliced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not browned.
  4. Stir in the torn kale, salt, and freshly ground black pepper, tossing constantly for about 1 minute until the kale wilts.
  5. Add the drained pasta to the skillet with 1/2 cup of reserved pasta water, lemon juice, and lemon zest.
  6. Toss everything together over medium heat for 1-2 minutes until well combined.
  7. If the mixture looks too dry, add more reserved pasta water until a light, glossy consistency is achieved.
  8. Remove from heat and stir in fresh parsley and smoked paprika. Adjust seasoning with additional salt and pepper if needed.
  9. Serve immediately, topping with grated Parmesan cheese.

Notes

Ensure all ingredients are prepared before starting. For added richness, consider a drizzle of high-quality truffle oil just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.