Spaghetti Aglio e Olio
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Spaghetti Aglio e Olio
Description
This recipe begins by cooking spaghetti in salted boiling water until al dente, reserving pasta water before draining. Olive oil is heated with thinly sliced garlic and red pepper flakes until the garlic just browns, releasing its aroma without bitterness. Chopped kale is added and cooked briefly until wilted, contributing a tender green vegetable component.
The hot pasta is combined with the garlic oil and kale, then tossed with reserved pasta water, fresh lemon juice, and lemon zest to create a light, flavorful sauce coating the noodles. Seasoning with salt and freshly ground black pepper balances the flavors. Fresh parsley adds brightness and a Parmesan or vegan alternative lends a savory finish.
This dish is a straightforward take on an Italian staple, offering a quick, herbaceous pasta with texture from the kale and a fresh citrus lift. It serves well as a light main or side dish, showcasing simple ingredients transformed through careful cooking technique.
Ingredients
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic thinly sliced, cloves
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch Lacinato kale stemmed and chopped
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 teaspoon lemon juice fresh
- 1 teaspoon lemon zest
- ⅓ cup parsley chopped, fresh
- Parmesan Cheese for serving, or Vegan Parmesan
Instructions
- 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.
- 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.
- 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.
- Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
User Reviews
Overall Rating
5
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