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Spaghetti Aglio e Olio

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Italian

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 fresh lemon juice
  • 1 teaspoon lemon zest
  • ⅓ cup chopped fresh parsley
  • Parmesan or Vegan Parmesan for serving

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or 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.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.