By Curtis Stone
- 1 pound kale, well washed, tough stems removed, leaves thinly sliced
- 2 tablespoons grated lemon zest (from about 4 lemons)
- 1 pound spaghetti
- Kosher salt and coarsely ground black pepper
- 3/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 6 cloves garlic, finely chopped
- 3 ounces Parmesan cheese, shaved or freshly grated
Yield: 4 Servings
- Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl.
- Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn't stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti.
- Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
- Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.
Reprinted from What's For Dinner? by Curtis Stone (Ballantine Books)
This recipe originally appeard on iVillage.