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Pasta with Garlic, Oil, and Kale

A comforting dish of al dente spaghetti tossed with garlic, olive oil, and nutrient-packed kale, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz spaghetti A high-quality brand like De Cecco for the perfect texture.
  • 1 cup pasta water Don't skip this—it’s liquid gold for your sauce!
Flavor Ingredients
  • 1/3 cup extra virgin olive oil Good-quality (California Olive Ranch recommended).
  • 5 cloves garlic, thinly sliced Roasted for a sweeter flavor if desired.
  • 1/2 tsp red pepper flakes Adjust to your heat preference.
  • 1 bunch kale, stems removed and leaves torn Lacinato kale adds a nice texture.
  • 1/2 tsp salt Add more to taste.
  • Freshly ground black pepper To taste.
  • 1 tsp lemon juice Freshly squeezed for brightness.
  • 1 tsp lemon zest Adds a zesty kick.
  • 1/3 cup fresh parsley, finely chopped Great for garnish.
  • Grated Parmesan cheese Because what’s pasta without cheese?
  • 1/4 tsp smoked paprika Introduces an earthy depth.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.
Cooking
  1. In a large skillet over medium heat, pour in the olive oil. Add the sliced garlic and red pepper flakes. Sauté for about 2 minutes until the garlic turns golden and fragrant.
  2. Toss in the kale leaves, season with salt and pepper, and sauté until wilted, about 3-4 minutes.
  3. Add the drained spaghetti into the skillet, pour in the reserved pasta water, lemon juice, and lemon zest. Toss everything gently to combine until the pasta is well-coated.
  4. Mix in chopped parsley and smoked paprika. Taste and adjust seasoning if necessary.
Serving
  1. Plate the pasta and serve with a generous sprinkle of grated Parmesan on top.

Notes

Keep an eye on the garlic—it can burn quickly! Leftovers can be kept in an airtight container in the fridge for up to 3 days.