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Pasta Garlic and Oil with Kale

A comforting classic with a twist, this Pasta Garlic and Oil with Kale combines savory garlic with tender kale for a quick, nutritious meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz spaghetti Barilla is my go-to brand for the perfect texture.
  • 1 cup pasta water This starchy liquid is magic for binding flavors.
  • 1/3 cup olive oil Use a high-quality extra virgin olive oil for robust flavor. I recommend California Olive Ranch for its full-bodied taste.
  • 5 cloves garlic, thinly sliced Fresh garlic packs the most flavor; avoid pre-minced varieties if possible.
  • 1/2 tsp red pepper flakes Adjust to your taste for heat.
Vegetables
  • 1 bunch kale, stems removed and leaves torn Lacinato kale is a great choice for its tenderness and rich flavor.
  • 1/2 tsp salt Always use fine sea salt for even seasoning.
  • black pepper to taste freshly ground black pepper
Finishing Ingredients
  • 1 tsp lemon juice Freshly squeezed for the best flavor.
  • 1 tsp lemon zest Use a microplane for fine zest, enhancing the dish's brightness.
  • 1/3 cup fresh parsley, finely chopped Fresh herbs are a must; they add vibrancy!
  • 1/4 tsp smoked paprika Adds depth and a gentle smokiness.
  • Parmesan cheese freshly grated For that delightful umami boost.

Method
 

Cooking the Spaghetti
  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, typically 1 to 2 minutes less than the package instructions. Set a timer and keep an eye on the pasta. Once done, reserve 1 cup of pasta water and drain the rest.
Sautéing the Garlic
  1. In a large skillet, heat 1/3 cup of olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for 30-60 seconds, until the garlic is fragrant and just barely golden. Keep stirring the garlic as it cooks.
Adding the Kale
  1. Quickly add the torn kale leaves, along with salt and freshly ground black pepper. Toss everything together for about 1 minute until the kale is wilted.
Combining Pasta and Sauce
  1. Add the cooked spaghetti to the skillet, pouring in 1/2 cup of reserved pasta water. Drizzle with lemon juice and zest, tossing everything together to coat the pasta in the garlicky oil. Cook for 1-2 minutes, until well combined.
Finishing Touches
  1. Stir in chopped parsley and smoked paprika, adjusting seasoning as needed.
Serving
  1. Plate up and sprinkle with freshly grated Parmesan cheese. Serve and enjoy this sumptuous dish!

Notes

When selecting kale, look for vibrant leaves without signs of wilting. Always opt for fresh ingredients over frozen or canned for optimal flavor. You can prep the garlic and kale ahead of time to save time on busy days.