Spaghetti Aglio e Olio with Kale

About This Recipe:

I don’t think anyone really knows how to pronounce the name of this dish, but regardless, it is super simple to make and beyond delicious. There are very few ingredients required to make this, so each ingredient really shines. The traditional Spaghetti Aglio e Olio recipe does not include kale, but it’s a good addition to make it a complete meal (aka not justtt carbs.) I prefer to boil the kale for a few minutes so it softens it and removes the bitterness, but you could also just sauté it.


Ingredients (4 servings)
-1 lb spaghetti
-1 large bunch of kale, roughly torn
-1/4 cup olive oil
-6 garlic cloves, minced
-1 tsp crushed red pepper flakes
-1 lemon, juiced
-1/4 cup grated Parmesan
-Salt and pepper

Instructions (25 minutes)
1. Bring a large pot of water to a boil, and cook the spaghetti. 2-3 minutes before the spaghetti is done, reserve 1 cup of the starchy pasta water and set aside. Add the kale to the pot and cook for 2-3 minutes with the spaghetti.
2. Drain the spaghetti and kale, and squeeze out any excess water from the kale.
3. In a large skillet over medium heat, pour in the olive oil and cook the garlic for 2 minutes. Add in the red pepper flakes, and stir for 1 minute.
4. Toss in the spaghetti, kale, lemon juice, and Parmesan, and season with salt and pepper. Stir in the reserved pasta water in quarter cup increments until the dish gets to your desired consistency.

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