Lemony Kale Spaghetti
Not only is kale a superfood, packed with antioxidants, including 206 percent of the recommended daily dose of vitamin A, but it also tastes great and can be used in just about any recipe you can dream up, like this lemony weeknight pasta.
- 1 bunch curly kale, washed and dried
- 1 1/2 Teaspoon salt, plus more for salting the water
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 4 Tablespoons olive oil
- 2-3 Tablespoons freshly squeezed lemon juice
- 1 Pound spaghetti
- 1/4 Cup Pecorino, finely shredded
Remove the ribs from the kale and cut into thin, horizontal strips.
Add the kale to a bowl and add 1 teaspoon of the salt , black pepper, olive oil, lemon juice, and red pepper flakes.
Toss the kale with the dressing and set aside to marinate.
While the kale is marinating, bring a large pot of salted water to boil. Add the spaghetti and cook according to the package directions. Before draining, reserve 1 cup of the cooking water. Add the pasta to the bowl with the kale and toss together well.
Use a few tablespoons of the pasta water to moisten the dish if needed. Add the shredded cheese, reserving a little for garnish, and toss. Garnish with the rest of the cheese and serve.